Low Carb Keto Eggs Benedict

Posted by on January 2, 2015 in Breakfasts, Gluten Free Recipes, Low Carb Keto Recipes | Comments Off on Low Carb Keto Eggs Benedict

Low Carb Keto Eggs Benedict
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Do you want an elegant low carb keto breakfast or brunch meal just perfect for a leisurely Sunday at home? Fluffy Chix Cook has you covered, and makes Low Carb Keto Eggs Benedict for only 6g of total carbs. Incredible right? All of the flavor, none of the sin or guilt of breaking your low carb lifestyle for the sake of an English muffin.

 

 

 

 

 

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I can’t tell you the origin of Eggs Benedict. No one can, it has a checkered past much longer than our Uncle Henry’s! One way or another, it came into vogue in the States during the mid-teens and 1920s. Some claim Portland as its native home, others seem to think it belongs in Manhattan. Still others think Eggs Benedict originated in France because of its syntax: “eggs” before “Benedict.” We don’t care. That’s right. The Fluffys could give a big old poof about it! We just know it’s delish and needs to get in our bellehs at least once per quarter!

 

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We did not grow up eating Eggs Benedict. Even though, as card-carrying DFSWs (delicate flowers of Southern womanhood), Wawa, Mama, Cakki and Aunt Rea each had their own Junior League-sanctioned recipe for hollandaise, the mother sauce of kings and queens. And ohhhh what a mothah of a sauce! We had 8 people (5 kids, Mom, Dad and WaWa) living in our 3 bedroom, 1 bath, tiny “ranch” in Suburbia. There was no practical way to make poached eggs for 8 in our tee-niney one-fanny-kitchen. Besides, during the ‘60s we probably didn’t even know of its existence. We were still calling the stuff in the green can “Par-meeeee-see-ann” cheese, for cripes sake!

 

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I still remember the day things changed. When we as a family found religion. The religion of brunch. The religion of Eggs Benedict a la Cakki. Hold me. I need a moment. We were at Cakki and Ford’s to celebrate Christmas. I was in from Colorado where I had temporarily immigrated in my youthful insanity…and Cakki decided it was time to unveil the holy of holies; these gorgeous round pucks of egg pulchritude enrobed in Cakki’s glorious hollandaise sauce, perched upon crispy, buttery, English muffin halves that were draped with slices of Canadian bacon. (Hats off to the Canadians btw, for a really swell, pork-tacular cured meat. It was the first time I ever ate Canadian bacon too.)

 

 

 

Well, simply put, as a twenty something it blew my foodie mind. I became an immediate acolyte. I rushed back to Colorado and immediately cracked open the Joy of Cooking (thank you Irma Rombauer) and began crack-a-lackin on developing my own DFSW-sanctioned hollandaise (one of the 5 mother sauces in classical cooking). I made Eggs Benedict with every protein you could imagine, using any kind of base that would stand still! The true pinnacle of Benedict was the crab or lobster on an artichoke bottom base. Holy Jehoshaphat kiddie troopers. I swear I cannot make this stuff up. Angels wept.

 

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Fast forward to today. You’d think Eggs Benedict would be off the table now that we live a low carb keto life. Not so fast! The Fluffys’ Mile High English Muffins and the Induction and Page 4 friendly, Keto Buns (of steel) work perfectly in our favorite brunch dish (in the world). But if you prefer to wipe the bread off the face of the earth, even in low carb keto form, use your favorite veggies as a base, instead. Here are our suggestions: Portobello mushrooms caps (remove the black gills), blanched asparagus, artichoke bottoms, blanched and sliced broccoli or roasted cauliflower planks, sautéed garlic spinach or kale, sliced roasted planks of rutabaga (Swedes) or turnips.

Let’s reinforce that truly great hollandaise, that holy mother or a recipe is only as good as its key ingredients: butter and eggs. You really can’t skimp on the budget here. The Fluffys adore Kerrygold butter (unsalted, because we like to keep control of the salt levels in recipes) is our go to. It’s widely available across the country, is economical, and more importantly is made from the milk from grass fed cows. We all know about the value that brings to your low carb keto table: extra Vitamin K2 (important for directing where Vitamins D & A direct calcium to land–in the bones and teeth, not your heart, arteries, or joints), extra CLA (important for energy production and for promoting a low inflammation cytokine pathway), as well as naturally occurring Vitamins A, D, and E. Yahtzee!!!!

Eggs are equally important as the other main ingredient in hollandaise, and since most of the nutrients are in the yolks and we use yolks in hollandaise, you’ll get extra points if you can find eggs from pastured chickens. Eggs from pastured chickens are higher in naturally occurring Omega-3 fatty acids (the kind we don’t get a lot of in a SAD diet). They also have higher levels of Vitamins A, D, and E. These vitamins appear in their natural state with all vitamin constituents and that is important because you body recognizes them and utilizes them readily without mounting an inflammatory response. And low inflammation is the name of the game in a keto diet. (Although you know the Fluffys are not purists and recognize we all must eat to our pocketbooks, if you get one thing “right” in a low carb diet, it’s getting your sources of healthy fats “right.” Eating the best butter and eggs will take you a LONG way along the healthy low carb keto continuum.

 

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You could actually make the argument that you could use a hubcap as a base as long as hollandaise in abundance is involved.

Eat it.

Moan.

Then come back here and write a note in the comments about how much you adored it.

 

 

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