I’m slightly weird about eggs, but I just love the ooey gooey-ness of them, plus with a nice side English muffin.  If you want to impress someone with your gourmet keto skills, this recipe is definitely the way to do it, I would just recommend doing a test run as it is a bit of a lengthy and technical process.

I’m going to preface this with that you may want to buy premade hollandaise sauce from your grocer because it is a BITCH to make.  Just writing down all the steps gave me a headache, lol.  But since the boyfriend is also a professionally trained chef, he wanted to give you a proper recipe for Hollandaise sauce.  It is really good, you can definitely taste the difference.   Plus, if you make this batch size you will definitely have leftovers that you will work great with any keto dinner, especially with a side of asparagus.

Plus, making your own Hollandaise is pretentious AF. #letsbehonest

Ingredients Hollandaise Sauce:

  • 3 Egg Yolks
  • 10 whole peppercorns (OPTIONAL)
  • 2 ounces water
  • 1 tbsp fresh lemon juice
  • 6 oz unsalted or clarified butter
  • Salt and Pepper to Taste

Put butter in a sauce pan or microwave safe bowl and melt.

In a small saute pan or sauce pan, toast 10 whole peppercorns until fragrant over low heat for approximately for 45 seconds to one minute, be careful not to burn them.  Add 2 fluid oz of sherry vinegar or apple cider vinegar to pan. Swirl pan (or stir with a wooden spoon), until all liquid has evaporated from pan. Next you are going to add 2 ounces water, swirl until the water absorbs all the condensed vinegar and remove from heat. Remove or strain peppercorns from mixture.

Over a double broiler on medium heat, whisk together the egg yolks  and vinegar mixture vigorously until the egg yolks lighten in color and are creating ribbons as you pull the whisk away from the eggs. I highly recommend using an electric whisk for this.  Again, be careful not to overcook; you may need to remove pan from heat as necessary. Once eggs have reached this stage, while whisking vigorously, ladle butter into egg mixture, one ladle at a time, making sure each ladle is fully incorporated/mixed, before adding another ladle of butter.

Important: If your eggs get too hot, they will scramble, alternatively, if your eggs get too cold the sauce will break, meaning you will get a puddle of oil on top of your eggs. To prevent this, make sure you keep your sauce at approximately 140 F (about a medium heat) and DO NOT stop whisking. Again, you may have to move your pan off and on the heat to prevent this. Make sure the water in your double boiler is not touching the bowl, you want a very small amount of water in the pan, that way the heat from the water does not cook the egg.

Once the butter has been fully incorporated into your sauce, your Hollandaise sauce should be the consistency of thin pudding. From there you can add lemon juice both to taste, and to thin the sauce out.

You will have plenty of Hollandaise sauce, if you are only cooking just a couple Benedicts, I would recommend halving this recipe.

Eggs Benedict:

  • Eggs (Poached)
  • Canadian Bacon
  • Parsley
  • Favorite Toast, or keto friendly English muffin.

Once you have the Hollandaise sauce made, either take a slice or circle of you favorite keto bread, you can also make a microwaved version in a large mug if you’d like a perfect muffin shape, toast to your like and set on base of the plate.

Lightly fry a piece of Canadian bacon on a pan to get it warm and slightly crisp.  Place on toast, and add poached egg and hollandaise sauce. Garnish with parsley if you choose.

***I am currently in the process of testing out how you can poach an egg with the sous-vide, I think it will be much more simple than the traditional way of doing this since it’s a controlled temperature. Stay tuned for updates.***






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