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
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Pouch eggs (over stove or in microwave) to your desired cooked egg consistency (soft, medium, hard).
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Place corned beef on top of toasted english muffin, then pouched egg on top of that. Then pour sauce over it and serve up!
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Put about a cup of water in a saucepan and boil.
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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.
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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.
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Mix all english muffin ingredients in a microwave bowl. Cook for 90 seconds. Let cool
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Let cool, then slice in half and put in toaster.
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