Naked Eggs Benedict
A carb-free, protein-packed version of the brunch classic, Naked Eggs Benedict offers all the flavor without the heaviness.
Ingredients
- 4 large eggs
- 4 slices of Canadian bacon or smoked salmon
- 1 cup baby spinach (optional)
- 2 tbsp white vinegar (for poaching water)
- ½ cup unsalted butter, melted
- 3 large egg yolks (for hollandaise)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- Prepare the Poaching Water:In a medium saucepan, bring water to a gentle simmer. Add white vinegar to help the eggs coagulate during poaching.
- Poach the Eggs:Crack each egg into a small bowl. Gently slide each egg into the simmering water. Cook for 3-4 minutes until the whites are set, but the yolks remain runny. Remove with a slotted spoon and set aside.
- Sear the Canadian Bacon or Salmon:In a skillet over medium heat, lightly sear the Canadian bacon or warm the smoked salmon. Set aside.
- Make the Hollandaise Sauce:In a heatproof bowl, whisk egg yolks and lemon juice until frothy.Place the bowl over a pot of simmering water (do not let the bowl touch the water) and continue whisking.Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper.
- Assemble the Naked Eggs Benedict:Place a bed of baby spinach on a plate (optional).Top with a slice of Canadian bacon or smoked salmon.Add the poached egg on top, then drizzle generously with hollandaise sauce.Garnish with fresh chives.
Notes
- Use an immersion blender for a quick hollandaise alternative.
- Ensure the poaching water is at a gentle simmer, not a rolling boil, to avoid breaking the eggs.