Tuesday, February 3, 2009

Eggs Benedict

4 Servings
  • 4 eggs (2.4 grams of carbs)
  • Canadian Bacon
  • Sauce
  • 1/2 cup butter
  • 3 beaten egg yolks (0.9 grams of carbs)
  • 1 tbsp water
  • 1 tbsp lemon juice (1.3 grams of carbs)

Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer. Break eggs into cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes. Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.

For sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.

Carb Count: Recipe Total 4.6 grams of carbs, Carbohydrates Per Serving 1.15 grams of carbs

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