Low Carb Eggs Benedict With Corned Beef

Course Breakfast
Cuisine American
Prep Time 14 minutes
Cook Time 1 minute
Total Time 15 minutes
Servings 1
Cyndi Seidler Yummy Keto Recipes

Ingredients

  • 2 Eggs
  • Leftover Corned Beef

HOLLANDAISE SAUCE

  • 2 Egg yolks
  • 1/4 Cup Butter, melted
  • 1 TB Lemon juice
  • 1/2 Tsp Dijon Mustard
  • 1/2 Tsp each Salt and pepper

ENGLISH MUFFIN

  • 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

Instructions

  1. Pouch eggs (over stove or in microwave) to your desired cooked egg consistency (soft, medium, hard).

  2. Place corned beef on top of toasted english muffin, then pouched egg on top of that. Then pour sauce over it and serve up!

SAUCE:

  1. Put about a cup of water in a saucepan and boil.

  2. 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.

  3. 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.

ENGLISH MUFFIN

  1. Mix all english muffin ingredients in a microwave bowl. Cook for 90 seconds. Let cool

  2. Let cool, then slice in half and put in toaster.