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prep time
7 min
cook time
30 min
ready time
37 min
Keto Asparagus Eggs Benedict
This delicious low carb, vegetarian eggs benedict is a classic recipe with a healthy, green twist. You are guided through poaching an egg and making traditional, buttery hollandaise sauce. All is served over simple blanched asparagus instead of an English muffin. You’ll feel accomplished after making this one!
Jessica L.
Net Carbs
2.5 g
Fiber
1.3 g
Total Carbs
3.9 g
Protein
10.4 g
Fats
27.1 g
297 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw Egg, Yolk
2 large
Water
3 tablespoon
Lemon Juice, Fresh
½ tablespoon
Unsalted Butter
3 tablespoon
Salt
⅛ teaspoon
Paprika
⅛ teaspoon
Cayenne
⅛ teaspoon
Asparagus, Raw
4 ounce
Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Raw Egg
2 large
Vinegar
⅛ teaspoon
Recipe Steps
steps 8
37 min
Step 1
Make the hollandaise sauce first. In a bowl, whisk together the egg yolks, water, and lemon juice until frothy.Step 2
Create a double boiler by placing your bowl over a pot filled with 1 inch of water at a simmer. Continually whisk the bowl of egg yolks over the simmering water until it bubbles around the edges and thickens. You’ll feel the egg yolks thicken while you whisk.Step 3
Whisk in the salt, paprika, and cayenne. Whisk the butter into the bowl, melting just 1 TB at a time. Again, continually whisk until the sauce becomes thick and doubles in size. Take the bowl off the simmering water and set it aside to cool and thicken.Step 4
To prepare the asparagus, cut them into 5-inch long pieces, removing the tops if you wish.Step 5
Place the asparagus in a pot and cover them with water. Bring the pot to a boil over high heat and boil for a few minutes - until you see the asparagus turn bright green. Once done, drain the pot and transfer the asparagus to an ice bath.Step 6
Ladle 3 TB of hollandaise sauce onto a plate. Lay approx 8 pieces of asparagus on each serving of sauce. Sprinkle the salt and pepper on the asparagus.Step 7
To poach an egg, fill a pot with 6 inches of water and add the vinegar. Bring the water to a simmer. Crack 1 egg in a bowl. Use 1 hand to stir the simmering water in a continuous circle and use your other hand to pour the egg into the center of the water. Stir the water around the egg until the whites cook. Then, let the egg cook to your liking - about 5 minute for a medium poach. Repeat this process with the second egg.Step 8
To prepare the servings, each plate will get 3 TB of hollandaise sauce, approx. 8 pieces of asparagus, a pinch of salt and pepper on the asparagus, 1 poached egg, and an additional 1 TB of hollandaise sauce on top.
Comments
MsDachshund 3 years ago
This was very good. I followed directions exactly the first couple of times. I did find that it does take some time to prep and do it. This is definitely a weekend breakfast. However I really like this recipe. this time I changed it up just a bit. I added bacon to the ensemble. And instead of Poaching the asparagus after I fried the bacon I sautéed the asparagus in the bacon grease in a little butter. This also made for a romantic breakfast and still following my diet! My fiancé loved this breakfast.
Ctanner0813 4 years ago
I'm definitely making this!
ameche 4 years ago
This sounds great!