Since I started my Keto diet, I have had the best breakfasts ever. Although it was not been the case at the beginning, my keto breakfast have gotten so much better. Being a fan of Eggs Benedict I could not go for months without having them. Luckily, I didn’t have to, I made these Keto Eggs Benedict using the awesome 90 seconds Keto bread and I can happily say now that I’m over english muffins.

Seriously. Guilt-free Eggs Benedict, nothing can beat that.

Keto Eggs Benedict

Let’s talk about eggs Benedict. I would really like to talk to this amazing genius who thought: “You know what would make eggs better? To top them with more eggs and butter”

I am not being sarcastic here, that is a true strike of genius.

Although I don’t think that he/she foresaw that this dish has the stuff that Keto wet-dreams are made of. Yes, wet-dreams.

Let me illustrate

Fluffy almond bread + Creamy Avocado + Poached Egg + Hollandaise Sauce

Also reads as

Fat + Fat + Fat + Fat

You get it, you’re on a Keto diet too and you know what it feels like when your body is calling for fat. Nay, begging for it. This is what you need.

On Hollandaise

Hollandaise sauce is easy enough to make on your first try, however, I should say that it is one of the easiest recipes to mess up. A few things can indeed go wrong if you’re not careful, but! Worry not hungry one, I have a couple of tips for you that will help you make perfect hollandaise every time.

• Tip #1 : DON’T STOP Whisking! Start by whisking your eggs off heat (with the water) and on your double boiler (always on gently simmering water). Add your butter very slowly and never ever stop whisking. Or else your eggs will turn into scrambled eggs.
• Tip #2: If your eggs end up splitting, or hollandaise get grainy, add 1 tsp of hot water and whisk again (off heat).
• Tip #3: Always make your hollandaise last. You want it to be warm and cozy by the time it’s ready to serve and that doesn’t really work if you let it sit on the side for 15 minutes before serving.

FYI: I like my hollandaise a little more runny than usual. If you like it a little more rich/thicker, you should add a little more melted butter.

That is it my friends, if you have any questions please shoot me a comment down below, and as always if you are a Keto recipes enthusiast subscribe to our newsletter.

Today’s Recipe

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Keto Eggs Benedict

If you are looking for the Ideal Keto Breakfast Recipe, this is it. These eggs benedict are served with a creamy scoop of avocado and kale and served with a generous dollop of hollandaise sauce.

Course Breakfast

Cuisine Keto / Low Carb

Prep Time 5 minutes

Cook Time 25 minutes

Resting Time 5 minutes

Total Time 30 minutes

Servings 3 Servings

Calories 526kcal

Author Idriss

Ingredients

Hollandaise sauce

• 1/2 cup  melted butter
• 2  egg yolks
• 1 tbsp  cold water
• 1 tbsp  lemon juice
• 1 pinch of cayenne
• 1 pinch  of salt

Creamy Kale

• 1/2 cup chopped frozen kale
• 1 small avocado
• pinch of salt
• 1 garlic clove

Keto English muffin

• 2 tbsp almond flour
• 1 tbsp psyllium husk
• 1 tbsp milk
• 1/2 tsp baking powder
• pinch of salt
• 1 large egg lightly beaten
• 1 tbsp grape seed oil or avocado oil

Poached eggs

• 3 eggs
• 1 tsp vinegar

Instructions

For the Keto English Muffin

• In a mug, combine all ingredients and microwave for 90 seconds. Let your mug cool off for 1 minutes and take your bread out. Cut into 3 equal pieces and set aside to let it cool off. Heat up a pan on medium-high heat and add a nob of butter to it. Toast your bread on the pan for 1 minute on each side and set aside.

Creamy Kale

• In a sauce pan, add kale, crushed garlic and salt. Cook for 5 minutes and transfer to a bowl. Scoop up your avocado flesh and add to bowl. Add a sprinkle of salt and using a fork mash your avocado and mix with your kale. Set aside.

Poached eggs

• Bring 4 cups of water to a boil and add 1 tsp of vinegar to it. Crack 1 egg into small cup; gently slide into simmering water and cook for 3 minutes. Remove your egg and transfer to a paper towel-lined plate to dry. Repeat for the remaining eggs.

For the hollandaise sauce

• In a heatproof glass bowl, whisk your egg yolks with cold water (mixture should appear pale and foamy). Place your bowl over a sauce pan of barely simmering water. Start adding your butter slowly while continuously whisking until your sauce gets thick and velvety.
• Remove from heat and add your cayenne, lemon juice and salt. Whisk again for 10 seconds.

Build your eggs benedict

• Top one english muffin, with 1 heaped tbsp of your cream kale, followed by your poached egg and 1-2 tbsp of hollandaise sauce. I love my hollandaise and sometimes I use more. It's totally up to you. 

Notes

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