Unbelievable Delicious Classic Keto Eggs Benedict

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I can still remember the first time I had Eggs Benedict. I was 13 and at a Brunch buffet with my family. I looked into the chaffing dish and asked my uncle what it was. He told me, Eggs Benedict and I should try it. I was hesitant because I knew I didn’t like eggs. I had only really had them scrambled, but I put one of those saucy eggs on a bread thing on my plate anyway. When I tasted it, OMG! It was so delicious! And that sauce on top…. I wanted more!

Now Egg Benedict is my favorite savory breakfast! If a restaurant doesn’t have it on its brunch menu, I won’t go. Lol.

There are so many variations of it now. Lobster, crab cake, even friend chicken. I love them all! But my favorite is still the classic. English muffin, Canadian bacon, poached egg with Hollandaise Sauce…. soooo good!

Since I’m still doing Keto, I made an easy 70 second Keto microwave mug bread for this one.

Mix Almond flour, baking powder, butter and egg white in an extra large mug. Microwave it for 70 seconds.

Turn the mug over to get it out. Then toast it on both sides.

I’m not letting anything stop me from having my favorite breakfast! I even added a little sautéed spinach.

Happy National Eggs Benedict Day!

Recipe:

2 pieces of Keto bread or 2 halves of English Muffins

2 poached eggs

1/2 bag spinach

1 tbsp oil

2 pieces Canadian bacon

Hollandaise sauce

Chopped green onions for garnish

Salt

Pepper

Keto bread:

2 tbsp butter

6 tbsp almond flour

1 tsp baking powder

2 egg whites

Hollandaise Sauce:

2 egg yolks

1 1/2 tsp lemon juice

1/2 stick melted butter

Salt

pepper

For the bread:

This recipe is for 2 breads.

In 2 mugs, place 1 tablespoon of butter in each. Melt them in the microwave. To each mug add, 3 tablespoons of almond flour, 1/2 teaspoon of baking powder, and one egg white. Stir completely. Microwave each mug separately for 70 seconds. Turn the mugs over to let the bread fall out. Toast on both sides.

For the Hollandaise:

Place yolks and lemon juice in a stainless steel bowl. Whisk vigorously. Place over a pot with a little water that’s lightly boiling. Pour in melted butter and you continue to whisk until the mixture is thicker. Add salt and pepper to taste.

Spinach:

In a pan over medium heat, add 1 tbsp oil. Add spinach, a dash of salt and pepper and sauté until spinach is slightly wilted. Do not cook for too long.

To poach the eggs, bring a pot filled 1/2 way with water and 2 tbsp vinegar to a simmer. Crack an egg into a cup or bowl. Lower the cup to the water and slowly drop in the egg. Repeat with second egg. Let egg cook until the egg white is done and the yolk is still runny.

Assembly:

On a plate, place both Keto breads or English muffins.

Top with Canadian bacon, spinach, and poached egg on each. Drizzle with hollandaise sauce and sprinkle with green onions.