Fourth of July Brunch

Here's a loooow carb version of Eggs Benedict for brunch. Perfect for Fourth of July. Or St. Patrick's Day, if you prefer.

Make the hollandaise the night before. The dish itself takes less than five minutes to make and assemble.

Dymphna's Benedict

2 large portabello mushrooms
2 eggs
2 slices canadian bacon
2 T hollandaise (I like the quick and easy blender kind).


This goes together very easily if you have a George Foreman grill.

Preheat grill. Spray a shallow saucepan with oil and put in about a cup of water to boil for poached eggs. Crack eggs into a bowl (use just a few drops of vinegar in the water to hold egg whites together).
Put bacon on preheated grill and cook lightly.
Spread a bit of butter on each side of mushrooms.
When water comes to a boil, slide the eggs gently into the water and turn heat down to medium.
Put mushrooms on grill (gills facing up)and move bacon slices onto the top of them. Grill one minute or more.
When the mushrooms are finished on the first side, remove bacon to a plate and keep warm. Turn mushrooms over and close grill.
Carefully spoon out poached eggs onto a linen napkin to drain water. Sprinkle with salt and pepper and keep warm with the bacon.
Mushrooms should be done. Turn over on grill and close top for a moment to let accumulated liquid run off and to dry the mushroom a little.

To assemble:

Put mushrooms gill-side up on a plate. Add bacon on top and then slide poached eggs on to the bacon. Grate a bit of fresh pepper again and put a tablespoon or so of hollandaise on top of each egg. Garnish with a sprig of summer savory.

This is good served with steamed asparagus(those can be prepared the night before, too).

NOTE: If you have to eat a low carb diet, keep hollandaise on hand for flavor. Handle it like you would milk or anything perishable: keep refrigerated at all times, except when serving of course!