Recipe: Simple Keto Eggs Benedict

Spring hasn't even arrived yet (although it feels a lot more like it this week), and we are already inundated with eggs. After receiving 2-4 eggs most days throughout the winter, suddenly we are getting 5-7 per day almost every day, and we are swimming in eggs! We've been giving them away to friends and neighbors, and my husband is looking into some of the various egg preservation methods, but in the meantime, we are just eating a lot of them!

We plan out our dinner menus for the week with eggs in mind, stock the fridge with bowls of hard-boiled eggs for salads and snacks, and enjoy them for breakfast whenever we have a few minutes to whip some up. We ran out of homegrown greens to feed the hens a few weeks ago, so the yolks are currently as pallid as store-bought (although I've read that French chefs simply call these "winter eggs"). We are looking forward to brightly-colored spring and summer eggs, and in the meantime, I have started sprouting some wheat grass for the hens to try to give them at least a bit of greenery...

Regardless, with eggs on the brain right now, this week I thought I'd share a simple and delicious eggs Benedict recipe. This is a keto-friendly version of the old classic, so even if you're low-carb or gluten-free, you can still enjoy this tasty breakfast. It looks super fancy, but it's surprisingly easy to make!

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Keto Eggs Benedict Recipe

Yield: 2 servings (Adjust as needed to serve more.)
Active Time: 5 minutes
Total Time: 25 minutes

Ingredients:

• 4 low-carb tortillas, coconut wraps, or Egg Thins
• 6 tablespoons grass-fed butter, melted (substitute ghee if desired)
• 4 pasture-raised organic eggs, plus 2 additional egg yolks, at room temperature
• 1 tablespoon lemon juice
• 4 pieces prosciutto (responsibly/sustainably sourced if possible)

Instructions:

1. To make the crepe shells, preheat the oven to 300F and set the oven rack in the center. If using low-carb tortilla or coconut wraps for this recipe, cut a smaller circle from each and spray with a touch of avocado oil, then push them about halfway down into a muffin tin and bake for 12 minutes or until they are slightly crispy and hold their shape. (If using Egg Thins, you do not need to use avocado oil to grease the tin before baking.)
2. Meanwhile, make the Hollandaise sauce: Melt the butter in a saucepan over medium heat. While the butter melts, add the room-temperature egg yolks to a blender along with the lemon juice and a pinch of salt. Blend on high for 15 seconds. With the machine running on medium, slowly add the warm melted butter, then blend on high for 10 seconds. If the sauce is too thick, add 1 to 2 teaspoons of water and blend again. Set the sauce aside.
3. To poach the eggs, fill a medium pot with 4 inches of water, bring to boil, then reduce to just below a simmer (there should be no bubbles in the water). Add 2 tablespoons of vinegar and swirl the water with a spoon. Gently crack one egg at a time into the water. Cook eggs for 3 to 4 minutes or until the egg yolk is set to your liking, and remove with a slotted spoon.
4. Assemble the keto eggs Benedict by putting 1 piece of prosciutto in the crepe shell, topping it with a poached egg, and adding a drizzle of Hollandaise sauce.

Enjoy! :-)

You may want to bookmark this one, as it would be a good recipe to whip out for Easter breakfast or when you have company...

Until next time, stay (and eat) well!
Rose.


Photo & Recipe Source: ThriveMarket.com