Eggs Benedict (Low Carb)

When I was first diagnosed with Diabetes, I dreaded breakfast. It was always so stressful trying to figure out what to make. It felt like the choices were so limited that it was just plain boring and incredibly frustrating.

Slowly, those feelings have been fading.

 BAM!

Eggs Benedict.

Another amazingly delicious choice to add to the morning menu.

 Isn't it pretty?!

A buttery and toasty English muffin meets yummy, browned Canadian bacon and merges with warm and runny egg yolk, melding with thick and creamy hollandaise. Mmm...

Eggs Benedict: (LOW CARB)
makes 4 servings

2 lite English muffins, halved
4 thick slices of Canadian bacon
2 TBL white vinegar
4 eggs

Hollandaise Sauce:
2 egg yolks
1 TBL fresh lemon juice
1 stick of butter, melted
pinch of sea salt
dash of Tabasco or Cheyenne pepper

Start by filling a large skillet with water so it's about 3 inches deep. Add vinegar and heat over medium-high heat so that it comes to a simmer. Also fill up a small pot with water and bring to a simmer over medium-high heat. Place a heat-proof bowl (glass or metal) that is slightly larger then the small pot next to it so it's ready to go.
Toast the English muffin halves and lightly butter them. Set them on individual plates so they are ready to be layered with deliciousness.
In a small skillet, lightly rubbed with butter, heat the Canadian bacon on both sides. Place them on top of the muffin halves.
In a blender, blend together the egg yolks and lemon juice. While the blender is still going, slowly add in the melted butter, Tabasco or Cheyenne pepper and salt. Set aside.
When the water in the skillet in at a simmer, crack one egg into a bowl and then carefully slide the egg out of the bowl and into the water. Don't touch it for at least 1-1 1/2 minute. When the whites are solid, remove the egg carefully from the water with a slotted spoon, dab excess water off with a paper towel, and place on a muffin half. Repeat with the remaining eggs.
While the eggs are poaching, pour the hollandaise sauce into the heat-proof bowl and place to bowl on the small pot. Make sure the water isn't touching the bowl. Whisk the sauce constantly over the heat for 1-1 1/2 minutes. As soon as it starts to slightly thicken, remove it from the heat. If you heat it for too long, your eggs will begin to scramble.
After all the poached eggs are on your muffin halves, drizzle 1/4 of the sauce onto each egg. Sprinkle some paprika and freshly chopped chives on top. Time to eat!!

For one serving: 396.5 calories, 32g fat, 12g carbs, 16g protein