Keto Eggs Benedict with Super Easy Hollandaise Sauce
Ingredients
- 1/2 cup butter (1 stick)
- 1/2 lemon (2 tbsp)
- 1 dash cayenne
- 3 egg yolks
- 4 strips bacon
Instructions
- Preheat oven to 350.
- Line muffin cups with a strip of bacon.
- I tried to cover the sides and as much of the bottom as I could, but it is not necessary to cover the whole thing.
- Break an egg into each bacon nest.
- For even more authenticity you could use Canadian bacon instead of regular.
- While the eggs are cooking in the oven make the sauce.
- Melt butter in a cup in the microwave or in a cast iron sauce pot on the stove.
- In a blender, blend egg yolks, lemon and cayenne.
- With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there.
- I am quite certain this method would also work well in a food processor.
- Tip: The variable speed on my Vitamix blender worked perfectly for this.
- The timing of the eggs will depend on how you like them.
- Also if you like your bacon more crispy than I do, you could bake the bacon cups in the oven for a few minutes first, then drop the eggs in and bake until they are done.
- So you will just have to keep an eye on your eggs!
- When done, drizzle sauce over the eggs and sprinkle with some fresh chopped parsley.
- I ate mine with avocado slices.
- Soooo good! I did not for a moment miss the English muffins underneath!
- Save the leftover sauce to use during the week over veggies and protein.
- It is really good!
- Calories 453, Fat 41, Protein 20, Carbs 4
Originally posted 2019-02-20 18:45:14.