By Idriss 6 Comments
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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.
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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Nutrition
Calories: 526kcal
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Reader Interactions
Comments
DianeI don’t have a microwave. What do you suggest for keto English muffins
Reply
- Idriss
Hi Diane,
You can try baking them in your oven using a heatproof mug or in a ramekin. It should work out well, but the texture will be probably different.Reply
- Angela
My English muffins didn’t come out at all. Very crumbly and got stuck to the bottom of the mug. Also did not rise enough to cut into 3. What kind of milk did you use? Was there supposed to be an egg inside of the recip?
Reply
- Idriss
Hi, Angela
So sorry to hear that I didn’t work out. Upon reviewing the recipe, I realized that I forgot to add 1 egg as an ingredient for the English Muffins.
I updated the recipe and it now includes the missing ingredient.
It should work well now, thanks for pointing it out for me.Reply
- Angela
Hi,
Thank you for clarifying. It all ended up working out as the crumbs I ended up with the first time were actually very buttery and crispy – so I used them as a base for mini cheesecakes!!
Reply
- Idriss
Glad to hear that, Angela! Thanks for the update.
Reply
