Keto California Eggs Benedict

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4 from 149 votes

Keto California Eggs Benedict

20 minutes
Calories 540kcal

Ingredients

  • 1 buns (keto
  • 2 slices tomatoes (keto, halved, you can use Ultimate Keto Bun or Nut-Free Keto Bun - will take an extra hour to prepare)
  • 1/2 avocado (medium
  • 2 large eggs (keto, halved, you can use Ultimate Keto Bun or Nut-Free Keto Bun - will take an extra hour to prepare)
  • 1 pinch paprika (keto, halved, you can use Ultimate Keto Bun or Nut-Free Keto Bun - will take an extra hour to prepare)
  • 2 large egg yolks
  • 1/2 teaspoon dijon mustard (keto, halved, you can use Ultimate Keto Bun or Nut-Free Keto Bun - will take an extra hour to prepare)
  • 2 tablespoons fresh lemon juice (keto, halved, you can use Ultimate Keto Bun or Nut-Free Keto Bun - will take an extra hour to prepare)
  • 1/4 cup extra-virgin olive oil (keto, halved, you can use Ultimate Keto Bun or Nut-Free Keto Bun - will take an extra hour to prepare)
  • 2 tablespoons water (keto, halved, you can use Ultimate Keto Bun or Nut-Free Keto Bun - will take an extra hour to prepare)
  • 1 tablespoon sriracha sauce (keto, halved, you can use Ultimate Keto Bun or Nut-Free Keto Bun - will take an extra hour to prepare)

Instructions

  • Cut the keto bun in half.
  • Optionally, place under a broiler for a few minutes to crisp up.
  • Poach the eggs.
  • Fill a saucepan with water and add a dash of white vinegar and a pinch of salt.
  • Crack the egg into a cup.
  • Once the water is boiling, reduce the heat to low.
  • Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
  • Slowly tip the egg in the centre of the whirlpool, lowering the cup an inch into the water.
  • Cook undisturbed for 3 minutes.
  • Remove the egg from the hot water and place in a bowl with cold water for a few seconds.
  • This will prevent the egg from overcooking.
  • Then transfer the egg to a plate and keep warm.
  • Prepare the Hollandaise sauce.
  • In a bowl, mix the egg yolks, Dijon mustard and lemon juice.
  • Fill a medium sauce pan with about a cup of water and bring to a boil over a medium heat.
  • Place the bowl with the egg yolk mixture over the sauce pan and make sure the water doesn't touch the bottom of the bowl.
  • Keep mixing until the egg yolk mixture starts to thicken.
  • Slowly pour the olive oil into the mixture until thick and creamy.
  • Keep stirring at all times to avoid clumping.
  • If the Hollandaise is too thick, add a splash of water.
  • If it clumps, place in a blender and pulse until smooth.
  • Finally, take off the heat and add the Sriracha sauce, salt and pepper.
  • Set aside and keep warm.
  • To assemble the Eggs Benedict, place a slice of keto bun on 2 plates.
  • Top each one with leafy greens, a slice of tomato and sliced avocado.
  • Top each one with poached egg and pour over the Hollandaise sauce.
  • Garnish with a pinch of paprika or cayenne pepper.
  • Serve immediately.
  • Tip: You can prepare the keto buns and poached eggs in advance.
  • The keto buns can be kept covered with a kitchen towel at room temperature for up to 3 days.
  • The poached eggs can be stored in a bowl filled with water and refrigerated for up to 3 days.
  • Hollandaise sauce is best prepared fresh and should not be reheated.

Nutrition

Calories: 540kcal

Originally posted 2019-02-20 17:29:35.

Article Categories:
Lunch

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