I LOVE brunch! Or maybe I should say that I LOVE brunch food. No, I really just think that I like Sundays. Before the pandemic our Sunday’s were pretty routine. We went to church with my father-in-law then went to brunch with David’s brother, our sister-in-law and nephew. This typically lasted until 2 or 3 in the afternoon. We ate, we drank and we laughed. This was one of the things I truly was looking forward to doing with Kricket but now looking back I can’t imagine taking her to church or to a restaurant.
Kricket had such a time consuming feeding schedule. Sometimes it could take 2 hours to give her a bottle. It was exhausting! However, it worked and she slept through the night from 2 months old. The night nurse that we hired really knew what she was doing on the whole sleep training thing. No wonder she has such a long waitlist.
Anyhow, now she’s a year old. David and I are fully vaccinated and we’re finally starting to leave our house.
Now back to a fancy brunch dish that’s very impressive. Years ago I had this at a restaurant in Dallas and fell in love with it. I’ve never been good at making poached eggs so I didn’t make it at home. Until now! I found these silicone egg cups on Amazon that make the most perfect poached eggs. A couple of tips:
1. Spray, sprayand spray the egg cups with cooking spray so that the eggs don’t stick. You want them to slide right out. This is the cooking spray that I use
2. The directions weren’t very clear on this. You need to put about an inch of water in your pot. Bring the water to a boil. I had it on high to do this. As soon as the water was boiling turn the temperature to medium. Then insert your egg cups in the water, your eggs should already be in the cups. Put the lid on the pot and let it boil for 5 minutes. When the 5 minutes are up remove cups from the water and set to the side for the eggs to cool.
The recipe that I used for the crab cakes is the Salmon Patty recipe from the March 2020 cookbook on page 186. Substitute crab for the salmon. Follow the recipe from there. I didn’t make any other changes.
The Hollandaise recipe that I used is from the April 2020 cookbook on page 76. The first time that I made this I used a mug. You need to use a bowl and a whisk to really get it smooth. I used a fork the first time and it just didn’t work.
The recipe calls for hot sauce or cayenne pepper. I did a couple of shakes of Frank’s Red Hot.
I also put a slice of Canadian bacon on top of each crab cake. I heated them up in a skillet until they were a little golden.
Then construct. First layer is a crab cake, second layer is the Canadian bacon, next is your poached egg and then I topped the egg with a tablespoon of Hollandaise sauce.
- Crab Cake – 1.25 net carbs
- Canadian Bacon – 0.3 net carbs
- Poached Egg – 0.4 net carbs
- Hollandaise Sauce – 0.3 net carbs
- 1 Eggs Benedict totals 2.25 net carbs. I ate two and it was way too much food for me but if you have two just double the macros. So it would be 4.5 net carbs for breakfast not bad!
Be sure you’re subscribed to my email list to stay up to date with what I’m cooking for the week. As always everything is always gluten free, low carb and sugar free.
Disclosure: Some of the links included in this blog post are affiliate links, meaning that, at no additional cost to you, I may earn a commission if you click through the link and make a purchase.