Best Carb Buster Breakfast With Hollandaise Recipes

Carb Buster Breakfast image

Provided by Ree Drummond : Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 9

1 tablespoon olive oil
1/2 medium onion, cut into chunks
1/2 cup diced yellow squash
1/2 cup diced zucchini
Salt and freshly ground black pepper
1 tomato, sliced thickly
1 teaspoon vinegar
2 eggs
1 slice cheese (Monterey Jack, Cheddar, Swiss, etc.)

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!

Steak and Eggs Benedict with Spicy Hollandaise image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 15

3 large egg yolks
Juice of 1/2 lemon, plus more if needed
2 sticks (1 cup) salted butter, melted and hot
1 teaspoon adobo sauce, from canned chipotles in adobo, plus more if needed
Kosher salt
Two 12-ounce tenderloin steaks, about 2 inches thick
Kosher salt and freshly ground black pepper
Butter, for the skillet
4 large eggs
Garlic Butter English Muffins, recipe follows
Cayenne pepper, for serving
4 tablespoons (1/2 stick) salted butter
1 clove garlic, finely grated
2 English muffins, halved
2 tablespoons finely grated Parmesan

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.