keto eggs benedict is one of the great kept recipes, completely Creamy and you could have it during Winter, but also throughout the year. This will be your new favorite keto breakfast recipe, and it’s also Low Carb.
Place all the ingredients in a mug. Mix until combined with a fork. Microwave for 90 seconds. Cut and enjoy.
Hollandaise Sauce:
In a heatproof bowl, mix the egg yolks and the lemon juice together well.
Place the heatproof bowl into a small pot of water, and slowly bring up to heat (make sure this is slowly because otherwise the egg yolks will cook and ruin the sauce). – Otherwise known as double boiling.
Add in the butter, 1 tablespoon at a time, mixing the sauce around to make sure it completely dissolves.
Remove from the heat and let it cool for a few mins, this will thicken. Add salt.
Heat a frying pan to medium-high heat, and cook the bacon to your preferred level of crispiness.
Eggs
Using the pot of water you used to double boil the hollandaise sauce, (or fresh if you desire), bring a pot of water to the boil, and add 1 tablespoon of white vinegar to the water.
Once the water is boiling, slowly crack and the eggs into the water. Set a timer for 4 mins and remove to a plate for a perfectly poached, runny yolk egg
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Nutrition Facts
Keto Eggs Benedict
Amount Per Serving (108 g)
Calories 361Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 16g100%
Cholesterol 352mg117%
Sodium 298mg13%
Carbohydrates 3.5g1%
Fiber 1.5g6%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie keto diet.