A carnivore version of Eggs Benedict would focus on meat and animal products, eliminating traditional ingredients like bread and vegetables. Here’s a simple recipe:
Ingredients:
- 4 slices of Canadian bacon or prosciutto
- 4 large eggs
- 1/2 cup unsalted butter
- 2 egg yolks
- Salt and pepper, to taste
- Optional: hot sauce or additional seasonings
Instructions:
- Cook the Meat:
- In a skillet, cook the Canadian bacon or prosciutto over medium heat until crispy. Set aside.
- Poach the Eggs:
- Bring a pot of water to a gentle simmer. Add a splash of vinegar if desired (this helps the eggs hold their shape).
- Crack the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain.
- Make Hollandaise Sauce:
- In a small saucepan, melt the butter over low heat.
- In a bowl, whisk together the egg yolks and a pinch of salt. Gradually add the melted butter while whisking until smooth and thickened. Adjust seasoning to taste.
- Assemble:
- On a plate, layer the crispy meat, followed by the poached eggs.
- Drizzle with the hollandaise sauce.
- Add hot sauce or extra seasoning if desired.
Enjoy!
This carnivore-style Eggs Benedict is rich and satisfying, perfect for a hearty breakfast or brunch!