Ingredients
-
-
3
-
1/4
-
3
-
1
-
-
3
-
2
-
1/2
-
1
-
1/2
-
1/2
-
-
-
Directions
Cloud Bread Eggs Benedict, Brunch just got on the low-carb train , Brunch just got on the low-carb train
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Steps
|
1
Done
|
Beat the Egg Whites and Cream of Tartar at Medium Speed For 1-2 Minutes, or Until a Medium Peak. |
|
2
Done
|
Beat the Egg Yolks, Cream Cheese, and Sweetener Until Completely Smooth. Mix 1?3 of the Egg Whites Into the Egg Yolk Mixture to Lighten, and Then Fold in the Remaining Egg Whites. |
|
3
Done
|
Spoon 1?2 Cup Dollops Evenly on a Parchment Lined Baking Sheet. Spread Into Roughly 4-Inch Wide Circles About 1?2-Inch Thick. |
|
4
Done
|
Bake For 20-25 Minutes, Until Golden Brown. Let Cool For at Least 1 Hour. |
|
5
Done
|
to Poach the Eggs, Bring a Medium Pot of Water to a Simmer. Swirl to Create a Whirlpool and Then Drop the Egg Into the Center. Let the Egg Cook For 3 Minutes, and Then Carefully Remove With a Slotted Spoon, Blotting on a Paper Towel and Setting Aside. Keep Warm and Repeat With Remaining Two Eggs. |
|
6
Done
|
Combine the Egg Yolks, Cayenne, Mustard, and Lemon Juice in a Blender and While Running the Blender on Low, Add the Butter in a Slow Stream to Emulsify. Season With Salt and Pepper and Set Aside. |
|
7
Done
|
Assemble the Eggs Benedict With Two Cloud Breads, a Piece of Canadian Bacon, Poached Egg, and Then a Drizzle of Hollandaise. Garnish With Chopped Chives and Serve. |
