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.
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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
  • 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

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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Nutrition

Calories: 526kcal