I love Eggs Benedict. The problem is that most of the foods it was comprised with were food sensitivities. So, since I am one to always find a way to eat the things I want in a healthier manner, I discovered this. This version of Eggs Benedict is not only tasty, but is also good for many people with gut issues or on a candida cleanse. There is also not gluten in this recipe.
- 1 Cup Greek yogurt
- 2 tsp. Lemon juice
- 3 Egg yolks
- 1 or two drops of stevia (if you want it less tangy)
- 1/10 tsp. salt
- 1/8 tsp. Smoked paprika
- 4 Slices bacon
- 1 Large tomato
- 2 Eggs
How to put it all together
Whisk all of the sauce ingredients together in a pan, and then cook on low for about 13-15 minutes. Whisk it often, because it is in direct contact with the stove it can burn, so watch it. You can use a double boiler if you choose instead. You should be able to keep enough of an eye on it while you are starting the other steps for this recipe.
Cook up 4 slices of bacon however you like it. I am not going to tell you that you should have it crispy or soft – that is a personal preference.
Take a large tomato and cut two nice 1/4'' slices out of it. Thicker if you really love tomatoes.
Break cooked bacon slices in half and lay evenly over both tomato slices.
One the sauce above has finished and is just starting to cool start your eggs. I like mine over easy or medium. You can choose how you like them, heck you can scramble them if that is your style.
Place eggs on top of the tomatoes and bacon, and then pour spoonfuls of the sauce on the eggs. You should not need much more than 2 Tablespoons on each stack.
If you would like to add an extra hint of fanciness, sprinkle with either regular or smoked paprika.
If you use about 2 TBSP per stack, then 2 stacks have about 424 calories in it. This is calculated using full fat Greek yogurt. It will range with other types of yogurts.