The way to my heart is through brunch. If you ever happen to cross me, I guarantee the way back into my heart involves a plate full of delicious bacon/eggs/avocado/pancakes/smoked salmon/sausage/delete as appropriate. But we all know that some of the best brunches are also the naughtiest. As I’d like to keep my thighs the way they are, I’ve been eating my favourite morning-noon dish with a couple of alterations to make it a little more health-conscious-friendly. Say hello to the Low Carb Eggs Royale – if you don’t like mushrooms then soz, look away now.
I’ve replaced the English Muffin with a Portobello mushroom, cutting the carb content, thus allowing a little leeway for the calories and fat you get in the Hollandaise. Remember, if you’re cutting carbs from a meal, you can eat a little more fat anyway! I’ve also added in some spinach, to boost the nutritional value. If you prefer Eggs Benedict or Florentine, just forego the salmon in favour of ham/bacon or extra spinach.
As I only ever cook this healthy stuff for myself, this recipe is just for one. I’ve included the recipe for a lighter Yoghurt-based Hollandaise that’ll keep in the fridge for a few days, alternatively if you’re feeling lazy (like I was when I made this) just use a packet.
You will need
2 Portobello mushrooms
A few slices of smoked salmon
2 large handfuls of spinach
For the Hollandaise
1/2 cup of greek or plain yoghurt
2 egg yolks
Juice of 1/2 a lemon
Dash of cayenne pepper
1/2-1tsp of Dijon mustard
or the easy no-judgement option
1/4 packet of Hollandaise sauce powder (easy peasy)
Semi Skimmed milk
Heat the oven to 180c. Trim the stalks off the portobello mushrooms, then place in the oven for around 5-10 minutes. Remove and pat dry with kitchen towel as they tend to get a little soggy in the oven.
For the hollandaise, if making the yoghurt based Hollandaise, heat a pan of boiling water, put a bowl inside, and mix all ingredients in the bowl, letting the hot water heat the sauce through the bowl.
Alternatively, if using a packet (like I said, no judgement. It is way easier for hungover Sunday’s…) combine all ingredients, bring to the boil slowly and keep stirring.
Whilst the hollandaise is cooking, poach the eggs. There are so many methods to poach eggs, but the one I use seems the most simple. Pour some boiling water into a deep frying pan – about enough to cover an egg – then put on a hot simmer. Crack in the two eggs so that they are totally covered by the water and leave them to cook. Remove them with a slotted spoon and drain.
Wilt the spinach in a microwave for 1 minute, or in a pan on the hob.
Assemble the dish: 1 portobello mushroom at the bottom, topped with spinach, smoked salmon, 1 egg, then drizzle some Hollandaise on the top.
And the money shot…
There you have it, a delicious, healthy, low carb breakfast option that’s guaranteed to make you feel slightly less guilty about your hangover!