Are you ready to elevate your brunch game with a delicious twist on a classic favorite? Say hello to Keto Low Carb Cauliflower Eggs Benedict! This mouthwatering dish swaps out traditional English muffins for a light and fluffy cauliflower base, making it the perfect guilt-free indulgence. With creamy hollandaise sauce drizzled over perfectly poached eggs and crispy ham or bacon, this recipe is sure to impress your taste buds and keep you on track with your low-carb lifestyle. Ready to dive into a dish that’s both satisfying and nutritious? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Keto
Serves: Serves 2
Ingredients
- 1 medium cauliflower
- 4 large eggs
- 1/2 cup hollandaise sauce
- 2 slices of ham or bacon
- Salt and pepper to taste
Instructions
- Prepare the cauliflower by washing thoroughly and cutting into medium-sized florets. Pat dry with paper towels to remove excess moisture.
- Pulse cauliflower florets in a food processor until they resemble rice-like texture. Be careful not to over-process into a mushy consistency.
- Heat a large non-stick skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, for 5-7 minutes until it becomes tender and slightly golden.
- Season the cauliflower rice with salt and pepper to taste. Transfer to a plate and keep warm.
- In the same skillet, cook ham or bacon until crisp and golden. Remove and set aside on a paper towel to drain excess fat.
- Prepare hollandaise sauce by whisking egg yolks, melted butter, lemon juice, and a pinch of salt in a double boiler or carefully over low heat until thick and creamy.
- Bring a separate pot of water to a gentle simmer. Create a whirlpool by stirring water in a circular motion and carefully crack each egg into the center.
- Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Plate the dish by creating a base of cauliflower rice, topping with crispy ham or bacon, and carefully placing poached eggs on top.
- Drizzle hollandaise sauce generously over the eggs, and finish with a sprinkle of fresh cracked black pepper.
- Serve immediately while eggs are still warm and hollandaise is smooth and creamy.
Tips
- Prep Your Cauliflower: Ensure your cauliflower is thoroughly washed and dried before processing. This prevents excess moisture, which can make your cauliflower rice soggy.
- Perfect Texture: When pulsing the cauliflower in the food processor, aim for a rice-like texture. Over-processing can lead to a mushy consistency, so keep an eye on it!
- Cooking the Cauliflower: Stir the cauliflower rice occasionally while cooking to achieve an even golden color and tenderness.
- Crispy Ham or Bacon: For the best flavor, cook your ham or bacon until it’s nice and crispy. This adds a delightful crunch to your dish.
- Hollandaise Sauce Tips: When preparing the hollandaise sauce, whisk constantly to prevent the eggs from scrambling. A double boiler works best for achieving that creamy consistency.
- Poaching Eggs: Create a gentle whirlpool in the simmering water before adding your eggs. This helps the whites wrap around the yolks, resulting in beautifully poached eggs.
- Serve Immediately: For the best experience, serve your Eggs Benedict right away while the eggs are warm and the hollandaise sauce is smooth and creamy.With these tips, you’ll be well on your way to creating a Keto Low Carb Cauliflower Eggs Benedict that will have everyone asking for seconds!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 380mg
