Low Carb Eggs Benedict With Corned Beef
If you have left-over corned beef, try it as an Eggs Benedict dish and, served on top of homemade keto-friendly english muffins and homemade hollandaise sauce makes this a perfect keto breakfast or brunch meal. Here’s the recipe that includes all that you need to make this dish!
Watch video (recipe below):
- 2 Eggs
- Leftover Corned Beef
- 2 Egg yolks
- 1/4 Cup Butter, melted
- 1 TB Lemon juice
- 1/2 Tsp Dijon Mustard
- 1/2 Tsp each Salt and pepper
- 3 TB Almond Flour
- 1/2 TB Coconut Flour
- 1 TB Butter, melted
- 1 Lg Egg (or equivalent egg whites
- 1 pinch Salt
- 1/2 TB Baking Powder
Pouch eggs (over stove or in microwave) to your desired cooked egg consistency (soft, medium, hard).
Place corned beef on top of toasted english muffin, then pouched egg on top of that. Then pour sauce over it and serve up!
Put about a cup of water in a saucepan and boil.
Place a flat pan or dish over the saucepan and put all the sauce ingredients EXCEPT BUTTER in the top dish. Stir until it thickens a bit.
Slowly pour the melted butter into the mixture until it becomes thick and creamy. If it becomes too thick, add a little water. Serve immediately.
Mix all english muffin ingredients in a microwave bowl. Cook for 90 seconds. Let cool
Let cool, then slice in half and put in toaster.