A classic Eggs Benedict has always been my favorite breakfast. A crunchy English muffin, ham, poached egg and a velvety hollandaise sauce. Yum. Ever since we decided to cut out the processed stuff from our diet, we had to reinvent this classic and make it Chirpy. Thus, the Sunrise Benedict was born. It will leave you asking, “What english muffin?“.
This ingredient board makes me smile. All my favorites in one photo. That’s how I created this heavenly recipe in the first place. Took all my favorite ingredients and combined it into one meal. Let’s be honest, this couldn’t go wrong even if I tried.
Yummy portobello mushroom oven-baked to perfection. It’s the perfect base for my new favorite breakfast.
Fun story: As a kid, my cousin Marcelle and I planned on starting an all-mushroom restaurant. It probably would’ve been called “Mushroom”. Our menu might’ve included wonderful things like baby mushroom-stuffed portobello mushroom, topped with a creamy mushroom sauce, and served with a mushroom smoothie. What in the world made us give up on this million-dollar idea?!
Back to business. Back to benedicts. Poaching eggs used to feel like an incredibly daunting task, until I had to poach eggs during the breakfast service of a fancy restaurant. I had to figure it quickly, and soon I became a master. A pot of slowly simmering water, a gentle stir of a spoon and the satisfying plop of a fresh egg. Then wait. No more to it. Easy peasy!
Portobello mushroom, fresh baby spinach, a juicy slice of tomato, crispy bacon, creamy avocado, perfectly poached egg, velvety hollandaise and a sprinkle of paprika…heaven.
Low Carb Sunrise Benedict – Pin it!
Low Carb Keto Eggs Benedict
- 4 portobello mushrooms (Stems and gills removed. Drizzled with oil and baked at 350ºF/180ºC for 20 minutes)
- 4 eggs
- 4 bacon strips (Pan fried until crispy)
- 1 tomato (Cut into 4 thick slices)
- 1 cup baby spinach
- 1 avocado (Sliced)
For the Hollandaise:
- 1/2 cup butter (melted)
- 3 egg yolks
- 1 tsp dijon mustard
- 1 tbsp lemon juice
For the poached eggs:
- While mushrooms bake, bring a shallow pot of water to a simmer, create a whirlpool by slowly stirring the water and then break the eggs right into the water. Leave it to cook for approximately 4 minutes. Remove from water with a slotted spoon.
For the Hollandaise:
- Blend egg yolks, mustard and lemon juice for about 30 seconds. Then keep blending while pouring in the butter in a slow steady stream.
- Arrange ingredients in this order: mushroom, spinach, tomato, bacon, avocado, egg and finally - the hollandaise.
- Sprinkle a bit of paprika on top, admire your beautiful creation and then enjoy!
Tips and Tricks:1. Here’s a little guide for perfect poached eggs from simplyrecipes.com