Keto eggs Benedict

Eggs benedict are a classic American breakfast that consist of an English muffin, Canadian bacon, poached eggs, and Hollandaise sauce. All the ingredients, except for the muffin are low in carbs!

Last week I showed you how to make a microwave coconut flour bread, that's super convenient when we haven't prepared one of those fancy oven breads. I also said that we would use that recipe to make other recipes and this week we have eggs Benedict.

Eggs benedict are one of those recipes that can give you an orgasms just by eating it, they have a soft and velvety texture thanks to the Hollandaise sauce and the runny egg yolks, the bacon gives it a crunchy touch. Unfortunately, they are not easy to make because you need to prepare a lot of things and poached eggs can be a little tricky. So I'm going to give you a few advices to make your life easier.

Make the sauce one day ahead

You can make the hollandaise sauce the day before, just store it in the fridge until you use it. It will harden so you'll have to use a water bath to warm it up, this way it will become liquid again. Remember that eggs Benedict need a runny Hollandaise sauce, not a thick one.

Poach the eggs the last

Before poaching the eggs, you need to have everything ready, fry the bacon, toast the bread (if you want) and warm the sauce. Once you have all these things ready then you can poach the eggs, if you want to serve it warm then I suggest you either use the microwave or the oven (at 250 °C) to keep the bread and bacon warm. This way when the eggs are ready you can put the eggs on top of the bread and bacon and serve them immediately warm.

That's it, I hope you enjoy this awesome breakfast.