About 5 years ago, my then boyfriend (now husband) and I took a vacation to the mountains of North Carolina and stayed at this amazing little B&B. The first morning, we woke up and went downstairs to eat breakfast. As we sat down to the table, we chatted with the lone other guest who happened to be a cyclist staying there because he was riding in a race later that week from Grandfather Mountain.
Shortly after we sat down, our host brought us out these wonderful looking dishes, including what would become my first experience eating Eggs Benedict. Prior to eating the dish, I knew about Eggs Benedict, but it was not a dish I ever had ever considered eating before. I should say that this B&B was known for serving amazingly wonderful breakfast dishes, so I got a high quality Eggs Benedict for my first experience. I fell in love, and now it is hands down my favorite breakfast dish. I will always find a way to fit this meal into my macros.
Eggs Benedict can be intimidating for people to make because of the hollandaise sauce and poaching the eggs, but I have found a few tricks that make these two the super easy.
Crab Cakes Eggs Benedict
- 2 Low Carb Crab Cakes
- 2 Poached Eggs (see poaching instructions below)
- 1 1/2 T Hollandaise Sauce (see recipe below)
- 1 English Muffin, split and toasted
Intimidated by poaching eggs? No need to worry, I have found a super simple way to poach your eggs without the stress! To poach the eggs: heat a non-stick skillet over medium-high heat. Do not oil the pan. Crack 2 eggs into the pan, making sure that they do not touch. When the egg whites turn opaque, slowly add about 1″ of water to the pan and bring to a light simmer. After about 30 seconds, carefully use your spatula to lift the eggs off the bottom of the pan and to allow water to run under the eggs. Do not flip. Cover the pan and simmer for 2-5 minutes depending on how hard of a set to the yolk you would like.
To assemble the Eggs Benedict, place the split muffin on a plate, cut side up. Add crab cakes and top with poached egg. Drizzle hollandaise sauce over the egg and top with pepper, salt, paprika, etc. to taste. Serve with asparagus, tomatoes, or fruit.
Yogurt Hollandaise Sauce
- 1 cup non-fat plain yogurt (I used Greek yogurt)
- 2 teaspoons lemon juice
- 3 egg yolks
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 pinch fresh ground pepper
- Smoked paprika (optional)
- Fresh dill or parsley (optional)
Using a double boiler*, beat yogurt, lemon juice, and egg yolks in pan. Heat over simmering water, stirring frequently until the sauce thickens. Note: mixture will thin slightly and then will thicken again. This should take about 15-20 minutes
Remove from heat and stir in salt, pepper, and mustard. Add dill/parsley and paprika if using.
*If you don’t have a double boiler, you can make one by putting water in a large pot and topping it with a smaller pot or adding a strainer to set the smaller pot on. If you can’t create your own, you can cook the sauce directly over the heat but you will need to move the pot from on the burner to off the burner constantly while it is cooking so that you don’t scramble the eggs.
One serving is 51 grams and the recipe makes approximately 6 servings. Macros for the recipe if you use Greek yogurt is
- 2.3 grams fat
- 1.6 grams carbohydrates
- 4.3 grams protein
Recipe inspiration from Food.com.