top of page

Eggs benedict

Updated: May 22, 2019

One of my favorite things about a carnivore food blog is the challenge of finding creative, more elaborate recipes that can still be made with all animal products! One of the best parts of a carnivore diet is the simplicity of it- that you don't have to cook up four different things to make a complete balanced meal or keep two hundred different items in your fridge, half of which will go bad before you eat them- but sometimes it's fun to get back in the kitchen, feel like a real chef, and whip up a fun new dish to mix up your carnivore diet.


This beautiful, creative recipe is modified from one originally shared by Rebecca Westerman. Check her out at www.instagram.com/rebeccawestie! Give her a follow!


Eggs benedict is traditionally constructed of an English muffin topped with Canadian Bacon then a poached egg and covered in hollandaise sauce.


There are several different things you can use instead of an English muffin. The original recipe in the photo below uses a chuck steak instead. I made an English muffin replacement using my carnivore french toast.


Traditional hollandaise sauce uses a small dose of lemon juice to give its distinctive, sharp flavor. This is what really gives this recipe a distinct, diverse taste, but if you choose to avoid the juice you can make the sauce without it.

The ratios of the different layers of your recipe are very flexible. You will still have great eggs benedict if you choose to have more or less of the base, eggs, bacon, or sauce. This recipe will make about one serving so adjust accordingly.

 

Ingredients


Base

- 12 oz chuck steak (or any cut of your preference)

OR

- Carnivore french toast


Sauce

- 1 egg yolks

- 3 tablespoons butter

- 4 teaspoons water - 2 teaspoons lemon juice (optional but recommended) - Salt - Pepper (optional) - Paprika (optional) - Garlic powder (optional) Toppings

- 1 egg

- 1-2 slices cooked bacon or 1 slice cooked Canadian bacon


Instructions


Base

- If you are using steak as your base, cook as desired. If you are making french toast, follow the directions here. A single serving of eggs benedict will use about 1/4 of a full recipe of egg loaf made into the french toast.

Sauce

- Mix the egg yokes, water, and lemon juice in a small pot.

- Bring to medium heat, stirring occasionally until the mixture starts to steam or bubble slightly on the sides.

- While the mixture heats, cut your butter into medium sized slices.

- Once the mixture is heated sufficiently, add the butter a piece at a time, stirring constantly to ensure the sauce cooks evenly.

- Once the butter is all mixed and the sauce has started to thicken, remove from heat.

- Continue to stir as it cools.

- Stir in salt, pepper, garlic powder and paprika if you wish to use it, and set aside.


Toppings

- Cook bacon or Canadian bacon as desired.

- To make your poached egg(s), fill a small pot of water with about 3 - 4 inches of water.

- Bring the water to a boil.

- While the water heats, gently crack your first egg into a small bowl.

- Once the water is boiling, turn the heat to low.

- As soon as there are no longer bubbles breaking the surface of the water, gently drop your eggs one by ones from the bowl into the water.

- Let the egg cook for about three minutes. While the egg cooks, start to assemble your masterpiece! Plate the base. Top with bacon.

- When finished, remove the egg with a slotted spoon and gently place on top.

- Spoon out your hollandaise on top and garnish with paprika and parsley flakes if you choose.

 

Eggs benedict with French Toast






bottom of page