Keto Eggs Benedict [Hollandaise Sauce Recipe]

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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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Starbucks Sous-Vide Egg Bites Recipe

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I think we just about nailed they Starbucks Sous-Vide Egg Bites Dupe #humblebrag

If any of you have recently visited a Starbucks you may have noticed a new breakfast item: Sous-Vide Egg bites. They are selling off the shelves like crazy, we went into Starbucks for a coffee this morning and before 9:00 AM they were sold out.  They are a very delicious, velvety, buttery consistency that somewhat like the texture of a dense cheesecake.  They are delicious.  The only problem is that they are a little pricey for my liking, 4.95 for a serving, but for me the deal breaker was how carby they are at 9g carb for 2 bites (one serving). So I decided to make a more keto-friendly version.

What the hell is sous-vide you ask? It’s a style of cooking where the water is heated at a constant temperature, this allows for very gentle, precise cooking.  We are going to have many more recipes now that we have invested in a sous-vide machine, but for now, enjoy these egg bites!

Ingredients:

  • 3 Eggs
  • 2 oz Jarlsberg Cheese
  • 4 tbsp Full Fat Cottage Cheese
  • 2 Strips Bacon
  • 1 tbsp Heavy Whipping Cream

In a medium bowl, finely grate the Jarlsberg cheese, and add remaining ingredients except the bacon. Using an immersion blender, blend ingredients very well, until the mixture is completely smooth.  We want the added ingredients to be very homogeneous with the eggs, because with these sous-vide bites, so it’s a uniform texture like the ones you’ve tried at Starbucks.

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It’s hard to tell, but the water its right above the line, and I don’t recommend a mason jar any bigger than these in diameter.

Line bottom of jam jar (you can get them at Michael’s) or egg mold with bacon (if you forget this step it’s fine, I forgot to as well), and fill jars evenly with mixture. Cook for one hour inside the sous-vide at 165 F, and then empty jar by using a butter knife around the edges of the egg bite, pressing inward slightly on the flat side of the knife to release.  If you’d like, you can quickly toss bite into pre-heated cast iron skillet, this will allow the bacon to crisp and get a nice crust on the egg.

 Yields 4 bites, serves two.

To Use Sous Vide: Place jars into sous vide container with very loose fitting lid, and then add water into sous vide container, until  the water is filled just above the level of the eggs. We want the eggs to be fully submerged that way they cook evenly. Set sous-vide to 165 F, and cook for an hour.

Note: You can try cooking this on the stove top without a sous-vide maker, but we broke down and got one because since it does cook so much more evenly, we found that even on a low setting, the water just became too hot.