Classic Eggs Benedict Recipe

Ingredients:

For the Hollandaise:

1 large egg, separate yolk from the white, keep yolk
¼ cup mayonnaise
1 teaspoon lemon juice
Cayenne pepper and salt to taste
2 tablespoons melted butter

For the rest of the dish

2 large eggs
1 tablespoon white wine vinegar
2 almond flour or coconut flour keto muffins
4 slices of fried bacon
Hollandaise sauce
Chopped fresh parsley for garnish

Directions:

1. in a food processor, puree egg yolk with mayonnaise and lemon juice. Season with cayenne and salt to taste. Pulse in 2 tablespoons of melted butter then transfer into a bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water) and whisk until thick. Set aside.

2. in a separate skillet, heat vinegar and 1-inch cold water to simmering over medium. Gently swirl simmering water in circle and add eggs one at a time into water; stir water to allow the whites to gather around the yolk, being careful not to break it. Cook for 3-5 minutes or until whites are set and yolk is still runny. Remove eggs from water using slotted spoon and set aside.

3. Lightly toast one side of the almond or coconut flour keto muffin on a pan and remove as soon as it turns slightly brown. Top each muffin with 2 slices of fried bacon, followed by 1 poached egg. Drizzle hollandaise onto egg and sprinkle with chopped parsley for garnish.