keto eggs benedict

What’s more indulgent than Eggs Benedict on a lazy Sunday morning? 

With my keto bread recipe, you can take out the guilt of this tasty weekend treat, My take on the classic breakfast favourite 

keto bread rolls

Keto bread:  Recipe makes 6 good size individual rolls, keep in a dry store for up to 5 days, just pop in oven for 3-5 mins to warm up before eating.

Keto Bread Recipe and Eggs Benedict

5 from 8 votes
Recipe by Amie Beaufort-Dysart Course: BreakfastCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

25

minutes
Cooking time

50

minutes
Calories

260

kcal

What’s more indulgent than Eggs Benedict on a lazy Sunday morning? With my keto bread recipe, you can take out the guilt of this tasty weekend treat.

Ingredients

  • For Keto Bread
  • 50 g Ground psyllium husk powder

  • 140 g almond flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 240 ml hot water

  • 2 tsp cider vinegar

  • 3 egg whites

  • Sesame seeds for topping (or can use any other seeds if preferred)

  • For The Eggs Benedict
  • 2 eggs

  • 3 egg yolks

  • 2 tsp white wine or cider vinegar

  • 50 g butter

  • splash of lemon

Directions

  • Making the keto bread
  • Preheat oven to 175 C
  • Mix all the dry ingredients in a bowl and bring water to the boil
  • Separate the egg whites and the yolks from the eggs. (save the yolks for later if doing the eggs benedict)
  • In a separate bowl, lightly hand whisk egg whites for 20 seconds, add the vinegar and combine well. Add the boiling water while beating with a hand mixer for about 30 seconds until all combined. Do not over mix the dough (it should be a quite a wet gooey consistency)
  • Moisten hands with some olive oil and hand shape into 6 separate rolls, place onto a greased baking tray. Top with sesame seeds.
  • Bake on the lower rack of the oven for about 50-60 minutes. If you hear a hollow sound when tapping the bottom then that means they’re done.
  • You can use sesame seeds, poppy seeds or whatever you fancy on top or why not add some parmesan or garlic powder to your mix or some cinnamon for a sweet treat just remove the salt.
  • Making the eggs benedict
  • First the hollondaise
  • Use the leftover egg yolks from the bread recipe, add 2 x tsp of white wine or cider vinegar and whisk on a low heat over a bain-marie
  • Melt 50g of butter in the microwave and let slightly cool, bring the eggs off the heat and add a splash of lemon juice to stop the eggs from cooking, slowly and continuously whisking add the melted butter bit by bit until you get a creamy smooth silky hollandaise, add salt to taste.
  • Now to assemble
  • use 2 rolls, (you can use one sliced through) pop them in the oven for 4-5 mins
  • Once warmed remove from oven and slightly flatten them making a dent in the middle. add some crushed avocado and if you’re feeling really indulgent some grilled halloumi
  • You can use whichever protein you like I love crispy pancetta but can use bacon or ham or none for you veggies out there.
  • Poach eggs (3 mins on a low heat in for the perfect poached egg)
  • Place eggs on the top and smother the eggs in the creamy delicious hollandaise and ENJOY!

Contains total of 7.8g of net carbs.  

2g net carbs per roll 

0.4g net carbs for hollandaise 

1.4g net carbs for 2 x eggs 

Avocado 2g net carbs per ½

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