Keto Recipes

Keto Eggs Benedict

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Are you tired of the same old keto breakfast of eggs and bacon? It’s time to take your morning routine to the next level with a keto-friendly twist on the classic Eggs Benedict. This culinary masterpiece combines the richness of gooey egg yolks, savory Canadian bacon, and a crisp slice of toasted keto bread, all generously smothered in a homemade Hollandaise sauce. Get ready to transform your ordinary keto breakfast into a symphony of flavors that will leave your taste buds dancing with delight.

Decoding the Origin of Eggs Benedict

Eggs Benedict, with its iconic combination of toasted English muffin, poached eggs, Hollandaise sauce, and Canadian bacon, may seem like a dish with international roots. However, its origin traces back to the bustling streets of New York City in the mid to late 19th century. Today, countless variations of Eggs Benedict exist worldwide, but our focus is on the original version with a keto-friendly twist.

Unlocking Keto-Friendly Delight

The only keto-unfriendly element in traditional Eggs Benedict is the English muffin, boasting a hefty dose of net carbs. Fear not, for we present a solution – homemade keto bread that effortlessly replaces the high-carb culprit. This delectable recipe is calorie-dense, making it an ideal brunch or first meal during intermittent fasting.

Making Keto Eggs Benedict:

A Step-by-Step Journey

Creating the perfect keto Eggs Benedict is akin to composing a symphony, where each element plays a crucial role. Pay close attention to the nuances of poaching eggs and mastering the art of Hollandaise sauce – two elements that may prove challenging initially. Surprisingly, swapping the English muffin with keto-friendly bread is the easiest part, complementing the process of cooking Canadian bacon.

Once each component is ready – the buttered keto English muffin, Canadian bacon, poached egg, and luscious Hollandaise sauce stack them in harmony, creating a masterpiece of textures and flavors.

Customization for Your Culinary Canvas

One of the joys of keto Eggs Benedict is its adaptability. Tailor the recipe to your lifestyle and taste preferences with these popular keto-friendly customizations:

Keto Avocado Eggs Benedict: Elevate the dish with added fat, flavor, and health benefits by incorporating sliced or mashed avocado onto your toasted keto bread.

Keto Eggs Benedict Casserole: Transform this delight into an easy-to-store keto meal by trying our egg Benedict casserole recipe.

Egg Preparation Flexibility: Poaching not your style? Fry or scramble your eggs instead, experimenting with different textures and flavors.

Meat Variety: No Canadian bacon? No problem. Feel free to use bacon, prosciutto, or any sliced meat of your choice.

Bread-Free Option: Skip the bread to turn your Eggs Benedict into a healthy lunch salad or serve it on a keto waffle.

Dive into Culinary Creativity!

Keto Eggs Benedict

0.0 from 0 votes
Recipe by admin
Servings

2

servings
Calories

781

kcal
Total time

25

minutes

Elevate Your Morning with Keto Eggs Benedict.

Ingredients

  • Hollandaise Sauce
  • 2 large egg yolks

  • 2 tablespoons butter

  • 1 teaspoon lemon juice

  • Salt and paprika, to taste

  • Eggs Benedict
  • 2 servings 90-second keto mug bread

  • 4 large eggs

  • 5 ounces Canadian bacon (about 4 small slices)

  • 1 tablespoon white vinegar

  • Salt, as needed

  • 2 teaspoons butter

  • 1 tablespoon chives, chopped

Directions

  • Gather and prep all ingredients. Prepare the 90-second keto mug bread, slice, and set aside.
  • Boil about 1-2 inches of water in a pot. Once boiling, reduce heat to medium-low to simmer.
  • Whisk egg yolks in a metal bowl until glossy and deep yellow. Add lemon juice and whisk until incorporated.
  • Melt butter and, as a double boiler, slowly add it to the egg yolk mixture, whisking to emulsify.
  • Season the hollandaise with salt and paprika, then set aside.
  • Fill the pot with more water if needed. Set the heat to medium-high to boil, then reduce to simmer. Add salt and vinegar to the water.
  • Crack an egg into a ramekin. Stir the simmering water to create a whirlpool and gently pour the egg into the water. Poach for 2-3 minutes, then remove with a slotted spoon. Repeat for remaining eggs.
  • In a separate pan, fry the Canadian bacon until slightly browned.
  • Toast the mug bread with butter or spread butter over the top of each slice.
  • Assemble the Eggs Benedict by stacking mug bread, Canadian bacon, and a poached egg. Season with salt and pepper.
  • Spoon hollandaise over the top. If too thick, add a small amount of water and stir until spoonable.
  • Garnish with chopped chives and enjoy!

Notes

  • Net Carbs 5.9g.

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