Easy low carb eggs benedict with cauliflower hash

3.0 large Egg, fresh, whole, raw
1.0 large Egg Yolk
2.0 tbsp Butter, unsalted
2.0 tbsp Parmesan Cheese, shredded
0.75 cup (1" pieces) Cauliflower, frozen, cooked
1.0 medium (4-1/8" long) Scallions, raw
0.25 serving Lemon, fresh squeezed, juice of one whole lemon
2.0 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.