Keto eggs Benedict with mug bread

 

Keto eggs Benedict with mug bread

Ingredients

Mug bread

1 tsp butter

1 tbsp almond flour

1 tbsp coconu flour

¾ tsp baking powder

1 pinch salt

1 egg

1 tbsp heavy whipping cream

Hollandaise sauce

85 g butter

2 egg yolks

1 tbsp water

1 tbsp lemon juice

salt and pepper

1 pinch cayenne pepper (optional)

Poached eggs

1 tbsp white vinegar 5%

water

2 large eggs

Serving

1 tbsp butter, for frying

28 g smoked deli ham

1 tbsp microgreens (optional)

Instructions

Grease a large cup or glass dish with a flat bottom with butter. Mix all dry ingredients in the cup with a fork or spoon. Crack in eggs and mix well. Stir in cream. Combine until smooth and make sure there are no lumps.

Microwave on high (approximately 700 watts) for 2 minutes. Check if the bread is done in the middle — if not, microwave for another 15-30 seconds.

Let cool and remove from the cup. Slice in half.

Hollandaise sauce

Melt butter in a saucepan or microwave oven and let cool for a few minutes.

Mix egg yolks and water in a pot and place in a water bath.

Simmer while stirring constantly until sauce thickens slightly.

Remove the pot from the water bath and slowly drizzle the butter into eggs while whisking constantly.

Season with lemon, salt, pepper, and some cayenne pepper.

Poached eggs

Add plenty of water with vinegar in a saucepan. Bring to a simmer but make sure the water is not boiling.

Crack in eggs one at a time. First crack into a cup, then carefully pour into the water. Let simmer for 3 minutes.

Remove eggs with a slotted spoon and plunge into cold water. Put the eggs on a plate and trim any rough edges.

Serving

Fry mug bread halves in butter. Place a slice of bread on each plate, top each half with smoked ham, poached egg, and hollandaise sauce. Sprinkle with watercress.

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