Easy low carb eggs benedict with cauliflower hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3.0 large Egg, fresh, whole, raw1.0 large Egg Yolk2.0 tbsp Butter, unsalted2.0 tbsp Parmesan Cheese, shredded0.75 cup (1" pieces) Cauliflower, frozen, cooked1.0 medium (4-1/8" long) Scallions, raw0.25 serving Lemon, fresh squeezed, juice of one whole lemon2.0 medium slices, cooked (raw product packed 20/lb) Bacon, pork, microwaved
Cauliflower hash
.5 package frozen cauliflower
1 egg
1 scallion
1 oz shredded parmasan
Salt
Pepper
Cayenne
Garlic powder
2 strips bacon
2 eggs to poach
Microwave hollandaise
2 tbsp butter
1/4 lemon
1 egg yolk
Cayenne
Salt
Garlic- optional
Nuke cauliflower for 5 minutes, then pulse several times in food processor.
Add chopped scallion, eggs, spices, and cheese to cauliflower
Heat up medium skillet with your favorite cooking oil, I used refined coconut oil.
Also start water boiling to poach the eggs.
Fry up cauliflower mixture. Allow to brown.
Reheat bacon if it was already cooked or cook it.
Mix lemon juice and egg yolk in a microwave safe bowl until frothy. Add salt, garlic, and cayenne.
Nuke butter until liquid.
Add half to the yolk mix and continue mixing for awhile. Then add the rest and mix some more.
Add eggs to water to poach
Nuke for intervals of 15 second, mixing in between until it's that's lovely light yellow color.
Assemble meal.
Serving Size: 1 meal
Number of Servings: 1.0
Recipe submitted by SparkPeople user SSMITH762.
Number of Servings: 1.0
Recipe submitted by SparkPeople user SSMITH762.
Nutritional Info Amount Per Serving
- Calories: 636.2
- Total Fat: 51.2 g
- Cholesterol: 831.4 mg
- Sodium: 745.1 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 4.1 g
- Protein: 35.3 g
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