New Atkins has created a low carb breakfast recipe easy enough for Dad and the kids to make for Mother’s Day on 11th May 2014.
The recipe, Eggs Benedict with Portobello Mushroom, has 5g of carbohydrates per serve and serves two.
2 portobello mushrooms
2 bacon rashers
½ tbsp olive oil
2 egg yolks
1 ½ tbsp lemon juice
7 tbsp butter
1 tsp vinegar
1. Start by creating the hollandaise sauce. For hollandaise sauce: whisk yolks and lemon juice together in a small heatproof bowl. Place this bowl over a saucepan of just simmering water, making sure the bowl doesn’t touch water. Add one tablespoon of butter and whisk until melted, continue the process for the rest of the butter. If the bowl get too hot, remove from heat and continue adding butter, then return to pan. If sauce is thicker than you would like add a little hot water.
2. Place portobello mushrooms under the grill for 5 minutes, or until golden. Pan fry bacon to your liking. In a shallow sauce pan bring 6 cups of water to a simmer, adding the vinegar. Carefully crack eggs, one at a time, pour into a cup, and from the cup tip gently into the water. Cook eggs for 2-3 minutes for a semi-firm yolk or 3-4 minutes for a firm-set yolk. Transfer egg to the bowl of cold water (to stop the cooking process).
3. To serve place mushroom on a plate, stack on the bacon and poached egg, and top with hollandaise sauce. Season to taste with salt and pepper.