Eggs Baridict

Prep Time: 10 minutes                         Cook Time: 10 minutes                             Add to MyFitnessPal

Eggs Benedict, has there ever been a brunch so divine? I know some of you might be chicken and waffle people, don't worry that's coming - you too biscuits and gravy. But for me, the ultimate brunch is the classic Eggs Benedict.



Oh yes!

I put off trying to make a publishable version of this recipe because hollandaise can be so challenging/time consuming. That's right bari-family, I lacked faith in you and refused to post something I knew you would love because I feared you wouldn't put in the work necessary. I apologise. Oh, and I found a way to make hollandaise a snap!

Ingredients:
Ziscuits - 4
Eggs, whole, large - 4
Ham, thin sliced - 4 oz
Egg yolk, separated - 2
Coconut oil - 3 Tbsp
Lemon Juice - 1 tsp
Salt - 1/4 tsp
Paprika, ground - 1/8 tsp

Preparation:
As always, prepare your mise en place.

In place of ham, I'm using goat prosciutto. If you use prosciutto, make sure it's paper thin

The prep work is particularly important in this recipe as you don't want your eggs baridict to get cold as you go.

Start two pots of water boiling. Ideally one of them is in a kettle as you just need boiling water to heat up your blender.

Slice your ham (or prosciutto) paper thin and divide into four 1 oz portions.

Pop your ziscuits under a low broiler on the very bottom rack - you're not looking to brown or cook them just to get them nice and toasty. It's easy to overdo it, but if you're patient and willing to start as far from the broiler as possible and go slow, you'll get a good product.

Once your kettle has reached a boil, pour the boiling water into a blender and leave it be for 10 minutes. This can be hard to wait on, but it's very important.

Careful not to spill, this stuff is HOT!

While you're waiting, your pot of water should come to a boil. Before adding your eggs, poke a small hole in the blunt end of each egg to make peeling easier - be sure to puncture the shell but not the membrane - this can take practice. Place the eggs into the boiling water and set a timer for 4 minutes. While the eggs are boiling, fill a mixing bowl with ice and water. At precisely 4 minutes, remove the eggs with a slotted spoon an set them in the ice water to halt the cooking.

Place your coconut oil into the microwave and heat until thoroughly melted and very warm but not blazingly hot.

While the eggs are cooling, empty the blender and dry thoroughly. Add the egg yolks & lemon juice and turn the blender on low.

Slowly add the coconut oil in a steady stream followed by the salt and paprika. Allow the blender to run on low until the very end of this recipe.

Carefully peel your eggs and assemble your eggs benedict. For a straightforward preparation, start with the bread, then the meat, then the egg, and top it off with 1/4 of the hollandaise sauce.

Note, your hollandaise should be opaque, not translucent

There are many interwoven steps here, but it's actually a very quick recipe to throw together and the flavors are absolutely incredible! I often add a slice of tomato or avocado to mine, while my partner insists on replacing the prosciutto with lox.

Nutrition (per slice, recipe makes 4)
Calories: 289
Fat: 23 g
Carbs: 3 g
Protein: 15 g
Sodium: 586 mg