Easy Eggs Benedict - A Low FODMAP Breakfast
Easy microwave poached eggs and a healthy hollandaise sauce make this the perfect decadent low FODMAP breakfast!
Equipment
- Saucepan + Heat Proof Bowl or Double Boiler
- Microwave Safe Mug
Ingredients
For the Poached Egg
- 1 large egg
- ⅓ cup lukewarm water
- ½ teaspoon white vinegar
For the Hollandaise Sauce
- ¼ cup olive oil
- ¼ cup garlic infused olive oil
- ½ cup yogurt
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
For the Easy Microwave Poached Eggs
- Add lukewarm water + vinegar to a microwave safe mug.
- Gently crack egg into mug and microwave on high for 30 seconds.
- After 30 seconds, remove the mug and check to see if the egg whites have cooked. You will know they are fully cooked when they are opaque in color. If necessary, microwave again in 10 second increments until egg whites are no longer translucent.
- Carefully remove using a slotted spoon + place on a plate until ready to eat.
- Repeat the process with each egg. It is recommended to use 2 eggs per person.
For the Hollandaise
- In a medium sauce pan, boil water over medium high heat.
- Once water is at a rolling boil, reduce heat to medium low and place a heatproof bowl on top. Add olive oils and yogurt to the bowl, whisking vigorously until smooth.
- Next add egg yolks, lemon juice and spices, whisking again until smooth. Sauce will begin to thicken.
- Once spices are fully incorporated, continue to whisk another 30 seconds until sauce is thick. It should have the consistency of slightly runny yogurt.
Notes
The hollandaise sauce will be enough for 6 servings. Note that the instructions for the poached eggs are for 1 single egg. Multiply as many times as necessary depending on the number of people you will be serving.
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