- 3 Eggs (yolk)
- 1 1/2 tbsp Water
- 3/4 cup Butter
- 2 tsp Lemon juice
- 1 tsp Maille Honey Mustard
- Keto English Muffin
- EggsTo poach
- Smoked Salmon
If there’s anything fancier than Eggs Benedict on a spring brunch table, I don’t know what is! This recipe is low carb and keto-friendly, and includes a homemade hollandaise sauce.
Toast the english muffin (or normal pannina if you’re OK with carbs!) and place on a small plate. To poach the eggs, boil the water in a small saucepan and then reduce to a simmer. Add a splash of white vinegar and using a spoon, stir the water clockwise to create a whirlpool. Carefully crack the eggs into the centre of the whirlpool and cook for about 5 minutes. The poached eggs should form beautifully using this method. Once done, place the eggs on a paper towel to remove the excess water.
For the homemade Hollandaise sauce – spoiler alert – this is much easier than it sounds! Place the egg yolks with the water in a bain marie (not touching the water and on a gentle simmer). Whisk the eggs constantly until a light and thick mixture forms (in about 2 minutes). Mix in the butter. Then, remove the hollandaise sauce from heat and whisk until completely smooth. Time to add some flavour: gently whisk in the salt, lemon juice and Mailler Honey Mustard.
Time to assemble the Eggs Benedict: Spread the Hollandaise sauce on the toast muffin, then lay a few thin slices of smoked salmon, the poached eggs and finally, cover with some more Hollandaise sauce. Serve warm & enjoy!
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