Eggs Benedict keto diet is such a fab breakfast or dinner recipe.It is a filling, yummy and makes you feel fancy. You will wonder to know that Eggs Benedict is such an easy breakfast to make in keto diet menu. Eggs Benedict as keto diet is packed with Canadian bacon and topped with luscious hollandaise sauce. Eggs Benedict !! A great brunch or dinner recipe for keto diet lover.
Eggs Benedict Recipe by RuledMeEggs Benedict recipe
As a keto diet Eggs benedict is as simple as making each component individually and assembling them together. While making it for the first time, make sure to read the directions carefully.
Another great thing about keto eggs Benedict is that you can adjust the recipe to fit your lifestyle, flavor, and ingredient preferences.
Here are some of the most popular keto-friendly customizations for this Eggs benedict recipe :
Keto Avocado Eggs Benedict — For some added fat, flavor, and health benefits, add avocado. Either slice it up or mash it into your toasted keto bread before layering the other ingredients on top.
Keto Eggs Benedict Casserole — To turn this into an easy-to-store keto meal, try making our egg benedict casserole recipe
Cook the eggs to your preference — You don’t necessarily have to poach the eggs. Feel free to fry or scramble your eggs instead. I recommend frying them sunny side up or over easy so you can get the added flavor and texture of the runny yolk.
Use whatever sliced meat you prefer — No Canadian bacon? No problem. Keto eggs benedict can be made with whatever bacon, prosciutto, or sliced meat you have on hand.
Skip the bread — Turn your eggs Benedict into a healthy lunch salad or serve it on a keto waffle.
Gather and prep all ingredients. Prepare the 90 second keto mug bread, slice, and set aside.
Set a pot of water (about 1-2 inches worth of water) to boil on the stove. Once boiling, turn down to medium-low to simmer.
Separate egg yolks (for the hollandaise) and set the whites aside for a different recipe. Whisk the egg yolks in a metal bowl (that will fit over the pot) until they're glossy and deep yellow. Add the lemon juice and whisk well again until incorporated.
Melt the butter in the microwave or in a pan. Once melted, place the metal bowl over the pot as a double boiler. As the egg yolk mixture heats up, add the butter slowly while whisking to emulsify together.
Continue whisking together as the mixture comes together and thickens up. Make sure not to apply too much heat to the mixture as the eggs will become scrambled if they get too hot. Once finished, the mixture should coat the back of a spoon well. If you dip a spoon in, you can run your finger along it and see the indentation clearly of where you swiped.
Season the hollandaise with salt and paprika, then set aside.
Fill the pot of water with more water if needed, you want about 3-4 inches of water. Set the heat to medium-high again to get the water to boil. Once boiling, reduce the heat to simmer, then add salt and vinegar to the water.
Crack an egg into a small ramekin or dish. Use a spoon to stir the simmering water in a pot, creating a whirlpool, then gently pour the egg into the water. Try not to drop the egg as you want it to stay together to poach.
Let the egg cook for 2-3 minutes, then remove from the pan with a slotted spoon. Place on a plate with paper towels gently, and repeat the process with the remaining eggs.
In a separate pan, fry up the canadian bacon until slightly browned on both sides, or to your liking.
If desired, toast the mug bread with butter or just spread butter over the top of each slice.
Assemble the eggs benedict. Place one slice of mug bread, canadian bacon, and a poached egg on top of each other. Season the egg with salt and pepper, if desired. Repeat this process with the remaining mug bread, canadian bacon, and eggs.
Lastly, spoon the hollandaise mixture over the top of the eggs. If the hollandaise has become too thick, you can add a small amount of water into it and stir together until it's spoonable again. Garnish with chopped chives and enjoy!