Ree Drummond’s Lower Carb Eggs Benedict with Blender Hollandaise | The Pioneer Woman | Food Network

Ree lightens up eggs Benedict by nixing the English muffins and adding perfectly poached eggs to a bed of kale, then topping it with homemade hollandaise sauce!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3AHqYp3
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Lower Carb Kale Eggs Benedict
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

Cajun Hollandaise:

3 large egg yolks
Juice of half a lemon
Pinch of salt
2 sticks (1 cup) salted butter, melted (and hot!)
1 tablespoon Creole or other grainy mustard
1/2 teaspoon cayenne pepper
Pinch of freshly ground black pepper

Eggs Benedict:

4 large eggs
6 slices thick-cut bacon
2 garlic cloves, minced
2 bunches regular (curly) kale, stems removed, leaves torn
Kosher salt and freshly ground black pepper
Pinch of crushed red pepper flakes
1 teaspoon white vinegar

Directions

First, make the hollandaise: Add the egg yolks to a blender with the lemon juice and a pinch of salt. Blend on high for 30 seconds, until totally mixed. Adjust the blender speed to low and slowly drizzle in the hot melted butter. The sauce will start to get very thick. Add the mustard, black pepper and cayenne and mix until combined. If it becomes too thick to blend, squeeze in the juice of the other half of the lemon and try again. Put the lid on the blender and keep warm.

Crack the eggs into separate small ramekins. Set aside.

In a large nonstick skillet, cook the bacon over medium-high heat, turning until crisp. Remove from the skillet and drain on a paper-towel-lined plate. Pour off the grease, reduce the heat to medium-low and add the garlic. Stir and cook for 30 seconds, being careful not to burn the garlic. Add the kale, sprinkle with salt, pepper and red pepper flakes. Cook for about 3 minutes, until the kale is wilted. Set aside and keep warm.

To poach the eggs, boil 2 quarts of water in a medium saucepan over medium-high heat. Add a pinch of salt and the vinegar. Use a metal spoon to carefully stir a vigorous "whirlpool" in the water. Immediately drop 2 of the eggs into the center of the whirlpool and let them cook for about 3 minutes for a soft yolk. Use a slotted spoon to carefully lift the eggs out of the water. Gently shake the spoon and check the doneness. If they are too soft, return them to the water for 45 seconds. Repeat with the other eggs. Drain on a paper-towel-lined plate.

Place some of the kale in a neat pile on 4 plates. Top with bacon, then place the eggs on top of the bacon.

Pour on the hollandaise and serve!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#ReeDrummond #ThePioneerWoman #FoodNetwork #LowerCarbEggsBenedict #BlenderHollandaise

Ree Drummond’s Lower Carb Eggs Benedict with Blender Hollandaise | The Pioneer Woman | Food Network

Read More