EGGS BENEDICT - HOLLANDAISE SAUCE RECIPE BELOW
Egg, Ham and Cheese Muffin - click to see recipe
English Muffin - click to see recipe
ENGLISH MUFFIN
I love this
crispy English Muffin recipe. It is a take off of the one minute muffin (made with flax meal) on
Lowcarfriends.com, but some of them have a sponge-like texture and this one
does not. This recipe was born the day I
opened my refrigerator and found nothing to spread my Strawberry Jam on. Try it – you will feel like you are
cheating without a conscience. I think it is some kind of breakthrough. We love it! Pictured are the toasted muffins with a poached egg, ham and hollandaise sauce; a substantial, tasty breakfast! That is a regular-sized dinner plate, so we're looking at an English Muffin that is bigger than a regular English Muffin. This is a bland English muffin, just like the original - you don't taste the cheese in it.
P.S. I was really chuffed to find a review of the English Muffin by Ginny Larsen. Ginny was one of the popular authors in volume 2 of Low-Carbing Among Friends.
P.S. I was really chuffed to find a review of the English Muffin by Ginny Larsen. Ginny was one of the popular authors in volume 2 of Low-Carbing Among Friends.
For
other great Low-Carb, Gluten-Free recipes by the team &
me:
https://www.facebook.com/LowCarbingAmongFriends
1 egg
1/8 tsp salt (0.5 mL)
3
tbsp Gluten-Free Bake Mix or Gluten-Free Bake Mix 2 (neither xanthan gum or gelatin required), (45 mL)
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1/4
tsp baking powder (1 mL)
2
tbsp shredded Monterey Jack (30 mL)
cheese
Nuke 1 minute and 10 seconds.
Immediately loosen sides and invert muffin. Using a good, serrated bread knife, slice
horizontally in two. Set an ordinary
toaster to the last setting and toast.
If desired, toast it one more time after that as well (maybe not for the
full length of time - depends).
Helpful Hints: The muffin should be dry when
inverted; i.e. no wet, soft spots in the center. My microwave oven is a powerful one and runs
hot, so your times may differ depending on the strength of your microwave
oven. This bread-like muffin may be used
toasted for a variety of sandwiches or as a toasted bun for hamburgers. What is neat about this recipe is that it is
ready in a jiffy. It doesn’t come more
convenient than that! It is bland like
an English muffin (have you ever had one not toasted?), therefore, great
toasted and buttered with sugar free preserves or a little honey and shredded
cheese to go with a cup of tea or coffee any time of day. Yummy! Essentially, it is "bread" in a jiffy for busy people.
I have also tried it with Pepper Jack Cheese in an Egg McMuffin. I used it in the muffin and also on top.
Yield: 1 serving
1 English
Muffin
223.2
calories
13.1
g protein
16.0
g fat
5.2
g carbs
HOLLANDAISE SAUCE
This sauce is
useful for serving over poached eggs, asparagus, green beans or fish.
3 egg yolks
1 tbsp lemon juice (22 mL)
1/2 cup butter (125 mL)
In double boiler over hot water
(not boiling), whisk eggs and lemon juice.
Add one third of butter, whisk constantly until melted; repeat with
remaining butter. Remove from heat as
mixture thickens and is completely heated.
Helpful Hint: Some people make this sauce in a
blender. Pioneer Woman has a neat way of
making it. Check out her blog for
step-by-step instructions for this sauce made in a blender. You might want to make half her recipe as
hers is substantial.
Yield: 2/3
cup (150 mL)
1 tbsp (15 mL) per serving
99.6 calories
0.9 g protein
10.7 g fat
0.2 g carbs