Carb Buster Breakfast With Hollandaise Recipes

CARB BUSTER BREAKFAST

Steps:

• Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the yellow squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside.
• Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
• Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack the eggs into the water and allow them to swirl around in the water until they begin to set. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.
• Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side. Sprinkle the eggs with salt and pepper and serve!

CARB BUSTER BREAKFAST WITH HOLLANDAISE

Steps:

• For the vegetables: Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside.
• Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
• For the hollandaise sauce: In a small saucepan, melt the butter until sizzling.
• Put the egg yolks in a blender. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring the butter until it's all gone, then immediately begin pouring the lemon juice into the blender. Check the blender to make sure the sauce is still liquid and moving easily through the blades; if it's not, add a little more juice and give it a stir, then blend again. Add a generous shake of cayenne pepper. If the sauce is too thick, continue to blend while adding more lemon juice.
• For the poached eggs: Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack the eggs into the water and allow them to swirl around in the water until they begin to set. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.
• Spoon the vegetables on plates or in bowls and set the eggs on top. Lay the tomato slices on the side. Place the cheese slices on the side. Sprinkle the eggs with salt and pepper and serve with the hollandaise sauce poured over the top.

STEAK AND EGGS BENEDICT WITH SPICY HOLLANDAISE

Steps:

• For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice as needed. Set aside and keep warm.
• For the steak and eggs: Heat a large skillet over medium-high heat. Slice the steaks in half so you have four 1-inch-thick steaks. Pat dry and sprinkle with salt and pepper. When the skillet is hot, add the steaks and cook until done to your liking. Remove to a plate, cover with a second plate and keep warm.
• Wipe out the skillet, then rub it with a little butter. Crack in the eggs, keeping them separate, and cook until done to your liking, either sunny-side up or over easy. Season with salt and pepper.
• To build: Place 2 halves of the Garlic Butter English Muffins onto each plate. Top each with a steak and then an egg. Pour over the hollandaise, garnish with some cayenne and serve immediately.
• Preheat the oven to 350 degrees F. Place a rack over a baking sheet.
• Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them, split-side up, on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.