Keto Eggs Benedict

Instructions

1. Pre-heat oven to 300F and set the oven rack in the middle. Since the crepini’s are thin, grab two of them and gently tuck them into a ramekin. Don’t push them all the way down, just barely push them in enough to make an indentation. The goal is to make them crispy up in the oven turn into a basket to hold the filling. Bake for 10-15 minutes, until slightly crispy and set. Remove and set aside. If using a low carb tortilla, cut a smaller circle from it and spray with a touch of avocado oil before putting in ramekin.
2. Meanwhile, make the hollandaise sauce by melting the butter over medium heat. Add the room temperature egg yolks to a blender along with the lemon juice, cayenne, and a pinch of salt. Blend on high for 15 seconds. With the machine running on low, add the warm melted butter and once it’s in, blend on high for 30 seconds. Add the avocado and blend on high for 15 more seconds. If the sauce is too thick, add 1-2 teaspoons of water and blend again.
3. To poach the eggs, bring a medium pot of water to a boil and reduce just below a simmer. There should be no bubbles or boiling in the water. Add 2 tablespoons of vinegar and swirl the water with a spoon, and gently lower one egg into the water, then add a 2nd egg. Cook for 3-4 minutes, or until the egg yolk is set to your liking.
4. Assemble the keto eggs benedict by putting 1 piece of proscuitto in the crepini cup, top it with a soft boiled egg, and a drizzle of hollandaise sauce. Enjoy!

Recipe Notes

Macros per eggs benedict with 1 tablespoon of sauce:

235 calories

0.5 net & total carbs

22.8 grams of fat

8.6 grams of protein

0 fiber