Eggs Benedict on Keto Bread

Recipe makes 4 servings

Ingredients:

3 Tbsp almond flour
1 Tbsp ground flaxseed (optional, for extra fiber)
1/8 tsp baking powder
1/8 tsp salt
1 large egg
1 Tbsp melted butter or olive oil

For the Eggs Benedict:
4 large eggs
1 cup cherry tomatoes, halved
1 Tbsp chopped fresh parsley (for garnish)

For the Hollandaise Sauce:
3 large egg yolks
½ cup unsalted butter
1 Tbsp lemon juice
½ tsp salt
¼ tsp cayenne pepper (optional, for a bit of spice)

Instructions:

In a microwave-safe bowl, mix together almond flour, ground flaxseed (if using), baking powder, and salt. Add the egg and melted butter (or olive oil) and mix until well combined.

Microwave on high for 90 seconds. The bread should be firm and set.

Let the bread cool slightly before slicing into halves or quarters.

Prepare the Hollandaise sauce. In a heatproof bowl, whisk together egg yolks and lemon juice.

Place the bowl over a pot of simmering water (double boiler method) and whisk continuously. Gradually add the melted butter, whisking constantly until the sauce thickens.

Remove from heat and stir in salt and cayenne pepper, if using. Keep warm.

Poach the eggs: Bring a pot of water to a simmer. Crack each egg into a small cup and gently slide it into the simmering water. Cook for about 3 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain.

In a skillet over medium heat, lightly cook the cherry tomatoes until they are just warmed and slightly charred.

Place the slices of keto bread on serving plates. Top each slice with the prepared cherry tomatoes. Carefully place a poached egg on top of each slice. Spoon the Hollandaise sauce generously over the eggs.

Serve immediately.

Nutritional breakdown per serving  (recipe makes 4 servings)

430 Calories
22g Protein
34g Fat
7g Fiber
11g Total Carbs
4g NET Carbs