Ree Drummond’s Low-Carb Eggs Benedict

Yield: 4 servings
Calories: 650
Theme: Comfort Foods
Rating:  This recipe has not been rated
eggs benedict

Photo from Elizabeth Griffin

Recipe from The Pioneer Woman Cooks: The New Frontier 

 

Eggs benedict are usually pretty high in carbs and calories. But this recipe from the Pioneer Woman, Ree Drummond, makes it healthier by adding plating on top of spinach instead of an English muffin or bread. This easy-to-make recipe is perfect for anyone on a low-carb diet. 

 

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Ingredients

  • 6 slices thick cut bacon, cut in half
  • 2 garlic cloves, minced
  • 24 oz frozen spinach
  • Kosher salt and black pepper, to taste
  • 4 eggs
  • 1 tsp white vinegar
  • 3 large egg yolks
  • juice of half a lemon
  • 2 sticks melted butter (hot)
  • 1 tbsp grainy mustard
  • 1/2 tsp cayenne pepper

Directions

1. To make the hollandaise sauce combine the egg yolks and the lemon juice and a pinch of salt in a blender. Blend on high for 30 seconds until totally combined.

 

2. Adjust the blender speed to low and, with the machine running, slowly drizzle in the hot melted butter. The sauce will start to get very thick.

 

3. Add in the mustard and the cayenne and mix until combined.

 

4. If it becomes too thick to blend, squeeze in the juice of the other half of the lemon and try again.

 

5. Put the lid on the blender to keep warm and set sauce aside.

 

6. In a large skillet, cook the bacon over medium-high heat, turning until crisp. Remove from the skillet and drain on a paper towel.

 

7. Pour off half the grease, reduce the heat to medium-low, and add the garlic. Stir and cook for 30 seconds, taking care not to burn the garlic.

 

8. Add the spinach, sprinkle with some salt and pepper, and toss. Continue to cook until the spinach is almost totally wilted, about 3 minutes. Set aside and keep warm.

 

9. To poach the eggs boil 2 quarts water in a medium saucepan over medium-high heat.

 

10. Crack the eggs into separate small ramekins. Set aside.

 

11. Add a pinch of salt and the vinegar to the pot. Use a metal spoon to stir a vigorous whirlpool into the water. Then immediately drop one of the eggs into the center of the whirlpool and let it cook for about 3 minutes for a soft yolk.

 

12. Use a slotted spoon to carefully lift the egg out of the water. Gently shake the spoon and check the doneness. If the egg is too soft, return it to the water for 45 seconds. Repeat with the other eggs.

 

13. Divide the spinach among 4 plates. Top with 3 slices of bacon, then place an egg on top. Pour over the hollandaise and serve!

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