Here’s a tasty and low carb way to get your eggs benedict fix on the keto diet. I cooked up this recipe with my friend Thomas Delauer, and while we were shopping at Costco for breakfast recipe ingredients, I saw low carb cauliflower crepes from Crepini. I immediately though thought would be a great keto replacement for starchy english muffins, and this could be such an epic keto breakfast recipe twist on a classic.
So we headed back to Thomas’s kitchen and filmed the video how to make my keto eggs benedict recipe, and the result was breakfast recipe perfection. Oven baked crispy cauliflower crepe bowls filled with prosciutto, poached eggs, and homemade avocado hollandaise sauce.
How To Make Keto Eggs Benedict
This recipe for low carb eggs benedict is crazy easy, the first thing you want to do is get a hold of some cauliflower crepes by crepini. They make the perfect keto replacement for english muffins, but you can also use your favorite low carb tortillas, I like la tortilla factory. Stuff two of the cauliflower crepes in a ramekin and bake in the oven at 300F for 10-15 minutes, or until they get a bit crispy.
While the keto crepes are in the oven, make the avocado hollandaise sauce in the blender. Add two room temperature pasture raised eggs yolks to the blender along with lemon juice, cayenne, and salt. Blend on high and add 6 tablespoons of grass-fed melted butter. This is how you make a hollandaise sauce, by emulsifying fat into fat. Add 1/4 of an avocado and blend for another 15 seconds and the hollandase sauce recipe is done.
How Do I Poach An Egg?
One of my favorite parts of an eggs benedict recipe is the soft boiled runny egg yolk. The best way to poach an egg so it’s soft and runny is first bring a medium size pot of water to a boil. The pot must be wide and deep enough to hold 6 inches of water, so the eggs can move around. Once the water is boiling, it’s very important to lower the heat just below a simmer. The water should not be bubbling or boiling.
Add 2 tablespoons of vinegar to the water, this will help the egg whites wrap around the yolk when they are poaching. Before adding the eggs, use a spoon to create a vortex in the water and carefully lower the eggs, one at a time. the vortex will help the egg white wrap around the yolk. For a soft boiled egg with runny yolk, cook for 3 minutes, or just touch the yolk and remove it when it’s still soft, but set.
Assemble the keto eggs benedict by putting 1 piece of prosciutto in the crispy cauliflower crepe, top with the poached egg and a drizzle of hollandaise sauce. Enjoy! The recipe makes enough for two pieces of eggs benedict.
Make sure to check out my other keto breakfast recipes: