Get your brunch on with these quick and easy low FODMAP eggs Benedict!
Combine your egg yolks, hot water, and lemon in a small blender and blend for 1 minute. Add the melted butter in small increments, blending in between additions until it is fully incorporated. Season lightly with salt and freshly ground pepper.
Fill a small pot with 2" of water and bring it to a light simmer over medium heat (a few bubbles every few seconds). Crack each egg into a separate mug, then stir the simmering water with a slotted spoon to create a whirlpool in the water. Quickly drop each egg, one at a time, into the water. Cook until the whites have set, but the yolks are still runny (3-4 minutes). Then scoop out the eggs with a slotted spoon and rest them on a plate lined with paper towel.
While your eggs are cooking, toast your English Muffins. Top each muffin half with a slice of tomato and a poached egg. Drizzle with hollandaise sauce and sprinkle with paprika powder. Serve immediately.
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