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 Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Serving Size 4servings
Ingredients
4portobello mushrooms (Stems and gills removed. Drizzled with oil and baked at 350ºF/180ºC for 20 minutes)
4eggs
4bacon strips(Pan fried until crispy)
1tomato(Cut into 4 thick slices)
1cupbaby spinach
1avocado(Sliced)
For the Hollandaise:
1/2cupbutter(melted)
3egg yolks
1tspdijon mustard
1tbsplemon 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!