Low Carb Keto Eggs Benedict

5 from 1 vote

Low Carb Keto Eggs Benedict

This is an easy and delicious Keto Eggs Benedict recipe, perfect for a weekend morning when you’re wanting something a little more special. 10 Simple, fresh ingredients. 20 Minutes. Gluten-Free. Low-Carb.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 509kcal

Author: Roche Woodworth

Ingredients

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:

½ cup butter (melted)
3 egg yolks
1 teaspoon dijon mustard
1 tablespoon lemon juice

Instructions

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!

Notes

Tips and Tricks:

1. Here’s a little guide for perfect poached eggs from simplyrecipes.com

Nutrition