Keto Eggs Benedict
Keto Eggs Benedict
Ingredients
Keto English Muffins
- 1 bag Ketonia Baking Mix (Click for Free Recipe)
- 1 cup warm water
- 1 tsp honey (The yeast eats the honey)
- 2 1/2 tsp instant yeast
- 1 cup almond milk
- 1 tsp vinegar
- 3 tbsp butter softened
- 2 tsp salt
Hollandaise Sauce
- 3 egg yolks
- 2 tsp white vinegar
- 1 cup unsalted butter melted
- 1 tbsp ` lemon juice
- salt and pepper to taste
Toppings
- 4 tbsp butter for frying
- 2 tsp white wine vinegar for poaching
- 8 slices canadian bacon
- 8 eggs
- 1 tsp paprika
Equipment
Lose weight eating food you love.Shop now on Amazon!Instructions
Keto English Muffins
- In a bowl fit for a stand mixer, combine water, honey, and yeast. Let sit for 5 minutes. In a separate small bowl, combine almond milk and 1 tsp vinegar, let sit. Add Ketonia mix to the yeast water along with the butter, oil, and salt.
- Attach the paddle to your stand mixer and mix ingredients on low until just combined. Then increase the speed to medium and beat for 5 minutes. The dough should be wet and sticky but smooth.
- Spray an airtight container with nonstick spray and place your dough inside. Let rest in refrigerator overnight.
- Once the dough has rested overnight, empty it onto the counter and divide the dough into 8 equal sections*. Roll each section into a ball and press them slightly flat. Place them on the skillet you will be cooking them on (unheated) and if you have english muffin rings, you will put them on now. Cover with saran wrap and a kitchen towel. Let rise for 1 hour.
- After you have let your dough rise, begin to heat the skillet on medium-low, about 300*. Cook each side for about 12 minutes. You can remove the rings when you flip them. Cook for a total of 24 minutes or until the internal temperature reaches 205-210*. Let cool completely before slicing. Freeze what your not using for up to 2 months.
Hollandaise Sauce
- On a double boiler*, whisk your egg yolks and vinegar. Whisk briskly until it starts to foam but make sure it doesn't get too hot and cook the eggs. Remove the bowl off the heat and slowly whisk in your melted butter. Whisk until completely combined and has a thick consistency. Mix in the salt, pepper, and lemon juice to taste. If the sauce is too thick, add some water.
Egg Topping
- Over medium heat, add a little bit of butter to a frying pan and fry the slices of canadian bacon until crispy, set aside. On the same pan, toast your halved english muffins on both sides. add more butter if desired.
- While your toasting your english muffins, bring a pot of water to a boil and add white vinegar to the water. Break an egg into a small bowl or cup. Mix the simmering water slightly to create a swirl and gently place your egg directly into the water. Let it cook for about 3 minutes or until it floats up the to top. Remove the egg with a slotted spoon and set on a paper towel to dry while you cook the rest of the eggs.
- Place english muffins, cut side up, and top with crispy canadian bacon and a poached egg. Cover with hollandaise sauce and sprinkle with paprika
Notes
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This Keto Eggs Benedict is a keto-friendly breakfast recipe.
Aunt Ger is our head Chef behind Ketonia responsible for creating the delicious Ketonia products you know and love. Geri strives to create delicious and keto-friendly recipes as well as keto-fy your favorite comfort foods to help you reach your goals and enjoy the keto journey.
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Let us know what you think of the recipes and which dishes or desserts you would love to see Aunt Ger keto-fy. We love seeing the Ketonia family loving both the recipes and our products. You guys are always our number one priority!
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