Keto Eggs Benedict

 Ingredients

• 1 90 Second Keto Bread see notes
• 2 slices Canadian bacon or ham
• 2 eggs
• 1 tbsp white vinegar
• Optional: fresh chives

Hollandaise Sauce

• 1 large egg yolk
• 1 tsp freshly squeezed lemon juice
• 3 tbsp unsalted butter
• ¼ tsp sea salt
• 1 small pinch ground cayenne
• Optional: 1 pinch ground black pepper

Instructions

Equipment Needed

• Skillet
• Medium and small sized saucepans
• Medium sized heat proof bowl
• Whisk
• Plastic wrap
• Cutting board and Knife
• Slotted spoon
• Paper towel

Directions

• If using a 90 Second Keto Bread, start by making the bread so that it is all ready to go. Save the hot pan used to fry the bread for the Canadian bacon or ham. Heat a saucepan with 3-4 inches of water on high for the poached eggs.

Hollandaise Sauce

• Fill a small saucepan with an inch of water and bring it to a boil. Grab a medium sized heat proof bowl that fits over top of the small saucepan without falling in, to make a double boiler. Leaving the bowl off of the heat, add the lemon juice and egg yolk and whisk until fully combined. In a separate bowl, melt the unsalted butter and set it aside.
• Reduce the heat to medium low and place the bowl over top of the small saucepan. Whisk the egg constantly until it becomes frothy, thick and grows in volume, about 3-5 minutes. Remove from the heat and, very slowly, pour in the melted butter, a little at a time, while constantly whisking, until all of the butter has been mixed in. Whisk in the sea salt, ground cayenne and black pepper.
• To keep the sauce warm, place a piece of plastic wrap directly onto the surface of the sauce (rather than just wrapping the top of the bowl) or place the whole dish inside a larger dish of warm water.

Poached Eggs

• By now, the saucepan filled with 3-4 inches of water should be hot. Reduce the heat to low and stir the vinegar into the water. The water needs to cool enough so that there are still small bubbles sitting on the bottom of the saucepan, but there are no bubbles breaking the surface of the water.
• Crack an egg into a small dish and once the water in the saucepan is perfect, take a large slotted spoon and twirl it around and around inside the saucepan to create a vortex in the water. Pour the egg into the center of the vortex and set a 3 minute timer. Fry the Canadian bacon or ham for a few minutes in a hot skillet and mince the chives.
• After the 3 minutes are up, scoop out the egg with a slotted spoon and place the egg onto a paper towel to dry off. Heat the saucepan of water back up just until it has the little bubbles on the bottom, then repeat the process with the second egg.

Keto Eggs Benedict

• Place a keto bread on each plate and spread 1 tbsp of the hollandaise sauce evenly over each bread. Top with the Canadian bacon or ham, add a poached egg to each and then spoon the rest of the hollandaise evenly between the two. Top with chives and serve immediately.