Ingredients
- 8 slices of ham
- 4 eggs, poached
- 4 slices of keto toast
- 2 cups of spinach, steamed
- 2 Tablespoons (30 ml) olive oil
- 2 Tablespoons (30 ml) ghee
- 3 egg yolks
- 1 Tablespoon (15 ml) lemon juice
- 4 oz (1/2 cup or 125 g) ghee, softened
- Salt and pepper, to taste
Recipe Description
DESCRIPTION: Brunch can be a difficult undertaking on a keto diet. Most restaurants I’ve eaten brunch at have carbs and sugary treats as far as the eye can see. But you can make your own brunch masterpiece with this classic keto eggs benedict recipe with toasted bread and hollandaise sauce.
Eggs benedict consists of a poached egg, ham or Canadian bacon, hollandaise sauce, and an English muffin. Most of that isn’t an issue on a ketogenic diet.
The English muffin, however, needs to be swapped out for the good of your ketosis.
Don’t worry, I included a link to my 10-minute keto toast, so you can have a delicious base for your eggs benedict that doesn’t add a bunch of cooking time.
Instead of white or all-purpose flour, it uses almond flour as a base. You’ll get good nutrition without a bunch of pesky carbs.
Recipe Directions
- Lightly pan-fry the ham and spinach in the olive oil.
- Make the hollandaise sauce by whisking together the egg yolks and lemon juice. Place over low heat and keep whisking making sure the eggs don’t cook.
- Then add in the ghee, 1/2 Tablespoon at a time while you keep whisking. After you’ve added in almost the whole amount of ghee, the sauce should thicken to form a thick, smooth sauce. Season with salt and pepper, to taste.
- To put the eggs benedict together, spread the ghee over the 4 slices of toast. Place 2 slices of ham on top of each slice of toast. Then top with the spinach followed by the poached egg and then the hollandaise sauce.
