TOTAL TIME 20 min
Another breakfast classic you’re able to enjoy on keto is Eggs Benedict. Instead of an English muffin, substitute a layer of bacon for the necessary crunch. If your hollandaise sauce gets too thick while it rests, simply add a few drops of warm water and mix before serving.
FOR THE HOLLANDAISE SAUCE: 2 eggs
1½ teaspoons freshly squeezed lemon juice
¼ cup butter, melted
¼ teaspoon salt
FOR THE EGGS: 4 slices bacon
1 teaspoon vinegar
TO MAKE THE HOLLANDAISE SAUCE: In a large heat-safe bowl, whisk two eggs and the lemon juice together vigorously until thick and almost double in volume. -Fill a large skillet with 1 inch of water and heat to simmering. Reduce the heat to medium.
Wearing a heat-resistant oven glove, hold the bowl with the eggs over the water, making sure it does not touch the water. Whisk the mixture for about 3 minutes, being careful not to scramble the eggs.
Slowly add the butter to the egg mixture and continue to whisk until it thickens, about 2 minutes.
Whisk in the salt.
Refrigerate the sauce until cool.
TO MAKE THE EGGS: Pour the water out of the skillet and place it over medium-high heat. Place the bacon in the skillet. Cook for 3 minutes per side. Transfer the bacon to paper towels to drain.
In a medium saucepan half full of water, add the vinegar and bring to a low boil.
Gently crack the eggs into the water, being careful not to break the yolks. Reduce the heat to medium-low. Cook for 3 to 4 minutes.
Remove the eggs. Allow them to drain and set aside.
TO ASSEMBLE THE FINISHED DISH: Break each bacon slice in half. Place two halves on a plate and top with one egg. Repeat with 2 more halves and another egg.
Cover with hollandaise sauce.
Repeat with the remaining bacon and eggs for the second serving.
(per serving of 3:1)
Total Fat 53.9G
Total Carbohydrate 1.8G
Source: Keto Resources