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Keto Eggs Benedict

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

This keto eggs benedict recipe combines the delicious flavor of poached eggs and an English muffin! This tasty recipe is low-carb, gluten-free, and simple to make! A lot of keto breakfast recipes contain eggs, but normally stick to scrambled or fried. Poaching your egg can add a bit of variety and spice up your keto breakfast game!
Poaching is a method in which a vegetable, meat, fruit, or egg is cooked in a simmering liquid such as stock, fruit juice, or water. The temperature of the liquid should be 160°F to 180°F so that liquid is evaporating (i.e., creating steam) but is not at a rolling boil.

keto eggs benedict

Ingredients
For the toppings
 1 qt water
 2 tbsp white vinegar
 8 eggs
 8 slices Canadian bacon
 1 large tomato, cut into 8 slices
 ½ cup Hollaindaise
For the English Muffin
 ½ cup blanched almond flour
  cup high-fiber coconut flour
 1 tsp baking powder
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp kosher salt
 4 eggs
 ¼ cup (1/2 stick) unsalted butter, melted, plus at least 1 tablespoon for the pan
Directions
1

Bring the water and vinegar to a simmer in a saucepan over medium heat. Set a colander over a large bowl and line a sheet pan with parchment paper. Preheat the oven to 350°F.

2

To make the muffins, place the almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt in a bowl and whisk to combine. In a separate bowl, whisk together the eggs and melted butter until thoroughly blended. Pour the egg mixture into the flour mixture and mix until a batter forms. Set aside until Step 5.

3

To make the toppings, crack an egg into a small bowl, swirl the simmering water to create a vortex, and then gently pour the egg into the water so that the yolk doesn’t crack. Cook for 3 minutes for a soft-cooked yolk or 4 to 5 minutes for a harder yolk. Gently remove the egg from the water with a slotted spoon and place in the colander. Once completely drained, transfer to a flat surface and set aside. Repeat with the remaining eggs. Note: You can poach more than one egg at a time, but given the amount of liquid used, do not poach more than 3 eggs at once.

4

Spread the Canadian bacon evenly on the prepared sheet pan and place in the oven to warm for 8 to 10 minutes.

5

While the eggs are poaching, make the English muffins: Heat 1 tablespoon of butter in a large sauté pan over medium heat. Using a ¼-cup measure filled two-thirds full, portion out the batter into the pan. Cook for 2 to 3 minutes, until browned, then flip and cook for 1 to 2 minutes on the other side. Remove from the pan, transfer to a plate, and repeat with the remaining batter to make a total of 8 muffins, adding more butter to the pan if needed.

6

To assemble, place 2 English muffins on a plate and top each with 1 slice of Canadian bacon, 1 slice of tomato, and 1 poached egg. Drizzle with hollandaise and serve immediately. This recipe does not store well, so it should be consumed when made.

7

Serve and enjoy your keto eggs benedict!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 521
% Daily Value *
Total Fat 41.3g64%
Total Carbohydrate 8.4g3%

Net Carbohydrate 3.1g2%
Dietary Fiber 5.3g22%
Protein 28.9g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.