Ingredients
2 whole eggs
4-5 cups of water, depending on the type of pot/pan used.
1-2 Tablespoons distilled white vinegar
1 package McCormick Hollandaise sauce ( mixed with butter and water)
2 slices Canadian Bacon
Smoked paprika for sprinkling
Salt and Pepper to taste
Directions
1. Make Hollandaise Sauce according to package directions and keep warm.
2. Fill medium sized pot with enough water to cover the egg by an inch. Over medium high heat, bring water to a simmer where bubbles are rising from the bottom but the water is not boiling. Add vinegar and drop egg into simmering water. I like to crack mine into a small dish and slip it into the water from the dish. Excuse the lack of clarity in the picture, but the steam got my camera all hot and bothered. At any rate it will look something like this:
3. Set your timer for 3 minutes and just make sure the water stays at simmer. The vinegar in the water helps the egg white coagulate but you won't taste it at all. The egg will float upwards on its own and you can carefully turn it over with a slotted spoon. It will look something like this:
4. As soon as timer goes off, remove the egg from the water with a spider strainer or slotted spoon. I place mine on paper towels to absorb excess water while I poach the second egg using the same method.
5. Warm Canadian Bacon (1 nuke mine for 15 seconds and ignore the popping sounds going on in there) and place them on your plate.When the egg timer for the second egg goes off, remove from water, blot on paper towel and carefully place the eggs over the Canadian Bacon slices. Top with warm Hollandaise, sprinkle with smoked paprika, if desired, and salt and pepper to taste. Here's a picture of a the egg cooking above, perfectly poached, before I put on the Hollandaise sauce. No runny white stuff and no hard cooked yellow stuff - Perfect!
See? It's easy to have a gourmet breakfast any day of the week. You don't have to have the English Muffin to make this taste great but if you feel like you MUST have some type of bread, try one of the commercially prepared, low-carb ones. They can be a bit pricey so I keep mine in the freezer and toast a slice every now and then when I'm feeling the need.
I hope you enjoy this easy version of Eggs Benedict. Two eggs with Canadian Bacon and Hollandaise Sauce has approximately 3.4 grams of carbs.
Nutrition information (approximate) 1 Poached egg .4 grams carbs, 73 calories, 4.9 grams fat
Canadian Bacon - 2 slices 0.6 grams carbs, 7.8 grams protein, 1 gram fat, 40 calories
McCormick's Hollandaise Sauce 2 tablespoons - 2 grams carbs, 15 calories
Recipe Note:
If you are making this dish for more than 1 person, you can poach all of the eggs, placing each one on a plate when they are done until you have the desired number. When you are ready to serve them, simply give them a dip for a few seconds in the hot water they were simmered in to warm them up, then place on the Canadian bacon, top them with the warm Hollandaise and serve.
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