Eggs Benedict

[Shanny]

My response to Carl's thread 'what's your favorite low-carb recipe?'   

ingredients needed per serving:

   
• 1 jumbo egg, softly poached softly poached (these can be done ahead & warmed just before serving)
• 1 slice ham, Canadian bacon or regular bacon
• 1 slice low carb bread, toasted
• 1 batch hollandaise sauce hollandaise sauce

The only difference between these and the usual eggs benedict is that we've done away with the carby English muffin, and replaced it with low-carb bread. All the other ingredients are deliciously LCHF already! So place your freshly toasted slice of low-carb bread on the plate, top it with that slice of whichever cured pork you like best, gently position the poached egg, and drizzle hollandaise over all. This is just the most decadent meal ever for us diabetics!

[walkerwally1]

Unfortunately I don't do well with even "low carb" bread and I've tried several but I have found that I don't need it.  A couple of poached eggs and the Hollandaise and I am good to go !   
Thanks for the link Shanny, that was the best method for making Hollandaise I have seen.

[Shanny]

This is a bread you have to bake yourself, and it doesn't employ nut flours, so it should be very like a normal yeast bread. I haven't tried it yet, but I'm going to pretty soon . . . and in my opinion, it should be very good, as long as people aren't gluten-intolerant. I'll post a review as soon as I bake it, and I'm going to have to do it soon, because I'm actually having DREAMS about it!  8)

[bigskygal]

Wondering if the oat fiber and vital wheat gluten will mess with bg??  I've never used either.

[Shanny]

I just ran her recipe through NutritionData and calculated it using 17 slices.

My data is that total carbs is 7g, fiber is 3g, leaving net carbs of 4g.
Her comment was "If you cut the bread into about 16-17 slices - its 2 net carbs. 4 total- 2 fiber = 2 net."

So it would be wise to test well on this . . . the oat fiber would prob'ly be a wash because it's equal carbs/fiber, but the vital wheat gluten, while high-protein, could still spike us, unless we're really careful of portion size & number.

[bigskygal]

Yeah, I' beginning to think it is going to be more trouble than it is worth for a potentially very small serving size.  Sigh, I'll wait for your report on how it works for you before I decide to make it.

That Hollandaise recipe is awesome!

[Shanny]

I think I've told this story on myself before, but it makes me laugh every time I think of it. I've made blender hollandaise for years & years, and I taught my boys to cook as soon as they could be trusted with the stove. So when they got old enough to be getting jobs, one of them was employed by the Village Inn chain of restaurants. One day he saw them making hollandaise from a packet of seasonings, and jumped right up to demonstrate for them how it is supposed to be done - he whipped them up a batch of blender hollandaise just like this video!