Low-carb eggs royale

Low-carb eggs royale

By
From
Diabetes
Serves
1

This dish usually relies on sitting atop a toasted English muffin: full of starch! However, this version keeps the carbs at bay but still creates something for the eggs and salmon to sit on.

Ingredients

Quantity Ingredient
2 large field mushrooms, stalks removed
splash olive oil
2 eggs
1 egg yolk
1/4 lemon, juiced
75g unsalted butter
splash white wine vinegar
4 slices smoked salmon

Method

  1. Gently fry the mushrooms in a small splash of olive oil, until they are fully cooked and nice and soft. Place these on a serving plate.
  2. Bring a pan of water to the boil for the eggs, while you make the hollandaise.
  3. Put the egg yolk and lemon juice into a blender or food processor. Melt the butter in a pan. When the butter is melted, switch the blender or processor on to a low setting to begin breaking up the egg and lemon juice. Add 1 teaspoon of the melted butter and then another. As the mixture begins to emulsify, slowly pour in the remaining butter. Once it has all been added, turn up the speed of the machine to thicken the sauce.
  4. Meanwhile, and working quickly, add a splash of vinegar to the water for the eggs, crack them in and poach for around four minutes.
  5. Place two smoked salmon slices on each mushroom. Top each one with a poached egg and pour over the hollandaise.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again