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.
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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