Classic Keto Eggs Benedict Recipe


8 slices of ham
4 eggs, poached
4 slices of keto toast
2 cups of spinach, steamed
2 Tablespoons (30 ml) olive oil
2 Tablespoons (30 ml) ghee
For the hollandaise sauce
3 egg yolks
1 Tablespoon (15 ml) lemon juice
4 oz (1/2 cup or 125 g) ghee, softened
Salt and pepper, to taste


Lightly pan-fry the ham and spinach in the olive oil.
Make the hollandaise sauce by whisking together the egg yolks and lemon juice. Place over low heat and keep whisking making sure the eggs don’t cook.
Then add in the ghee, 1/2 Tablespoon at a time while you keep whisking. After you’ve added in almost the whole amount of ghee, the sauce should thicken to form a thick, smooth sauce. Season with salt and pepper, to taste.
To put the eggs benedict together, spread the ghee over the 4 slices of toast. Place 2 slices of ham on top of each slice of toast. Then top with the spinach followed by the poached egg and then the hollandaise sauce.


DESCRIPTION: Brunch can be a difficult undertaking on a keto diet. Most restaurants I’ve eaten brunch at have carbs and sugary treats as far as the eye can see. But you can make your own brunch masterpiece with this classic keto eggs benedict recipe with toasted bread and hollandaise sauce.

Other Names:

ketosummit, keto, classicketoeggsbenedictrecipe




Friday, August 10, 2018 - 8:52am


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