Creamy Eggs Benedict
4 slices ham (deli ham)
2 teaspoons white vinegar
2 pieces of low carb bread or crackers of choice (we used the Trader Joe's Crackers)
Ingredients for Hollandaise:
5 ounces butter
3 egg yolks
1/2 teaspoon salt
1 tablespoon lemon juice
a few drops of hot sauce
Bring a large saucepan of water to a boil over medium high heat, add vinegar. Bring back to a boil, then lower the heat to a simmer. While the water comes to boil, you can start working on the hollandaise sauce.
Add 3 egg yolks, tablespoon of lemon juice, 1/2 teaspoon salt and 1 teaspoon parsley in a blender. Process on medium high speed for 20 to 30 seconds until the egg mixture is light in color.
Melt 5 ounces of butter, turn blender down to lowest speed and slowly add in the hot melted butter, while continuing to blend. Transfer sauce to a pot that you can keep on the stove top on warm.
To poach your eggs, first crack each egg into four small separate bowls. Working with one egg at a time carefully slide it into the barely simmering water. Once it begins to solidify, you can add another egg, until you have all four cooking.
Turn off the heat (remove from heat if using an electric stovetop), cover the pan, and let sit for 4 minutes. Remove the eggs by gently lifting them out with a slotted spoon.
Once you’ve added the last egg to the water, begin toasting your bread, if using crackers just start plating them.
Top each slice of toasted bread or cracker with a slice of ham
Place one poached egg on top of the ham
Pour the Hollandaise Sauce over each egg and serve!