Vegetarian keto eggs Benedict

As a vegetarian ketoer, you are used to having keto bread and poached eggs for breakfast. Do you want to spice it up a bit? Try making this vegetarian keto eggs Benedict recipe and you will be thrilled! This recipe replaces bacon -that is used in the classic eggs Benedict recipe- with sauteed or raw spinach and tomato slices, and the result is really amazing. Enjoy!

PREP
5 min
COOK
20 min
SERVINGS
4

Nutrition facts

Energy: 547 kcal
Protein: 13.4 gr
Fat: 53.9 gr
Net carbs: 3.3 gr

Ingredients

4 large egg(s) (200 gr)

2 tbsp(s) olive oil (27 gr)

60 gr fresh spinach

salt (to taste)

ground black pepper (to taste)

90 seconds keto bread

5 tbsp(s) almond flour (35 gr)

0.25 tsp(s) baking powder (1 gr)

1 large egg(s) (50 gr)

1 tbsp(s) olive oil (14 gr)

salt (to taste)

Hollandaise sauce

8 tbsp(s) unsalted butter (114 gr)

4 egg yolk(s) (68 gr)

2 tbsp(s) lemon juice (31 gr)

salt (to taste)

ground black pepper (to taste)

Topping

2 tbsp(s) unsalted butter (28 gr)

80 gr tomatoes

Instructions

Eggs

  1. Poach the eggs
    • I use Jamie Oliver's instructions: click here (internet needed)
  2. Add salt & pepper to taste and set aside

Spinach

  1. Place a non-stick skillet on medium heat and add the olive oil. When oil is heated, add the spinach leaves and saute for 3-4 minutes. Equally divide it into 4 portions and season with salt and pepper. Set aside
  2. Alternatively, you may use the spinach leaves raw

90 seconds keto bread

  1. Add all of the ingredients in a microwavable bowl or mug
  2. Whisk until all ingredients are well mixed - you may use a mini coffee mixer
  3. Microwave for 90 seconds
  4. Let it cool for a while and then take it out of the mug using a knife if needed
  5. Cut the bread into 4 slices and toast it

Hollandaise sauce

  1. Melt the butter in a saucepan over low heat. Take the pan out of the heat when butter has melted
  2. Whisk together the egg yolks, lemon juice, salt and pepper
  3. Slowly pour the egg mix in the pan with the butter (it shouldn't be too hot, else the eggs will scramble) and stir
  4. Put back on heat for 1 more minute, while you keep stirring

Assembly

  1. Melt the (topping) butter and spread it over the toasted bread slices
  2. Cut 4 tomato slice(s) and place one on each bread slice
  3. Top each bread slice with spinach (sauteed or raw), followed by the poached egg and lastly the hollandaise sauce

Notes

✔ Replace butter with ghee, if you want a lactose-free alternative

✔ If you choose to not saute the spinach (use it raw), you will also not be using the olive oil for sauteing: 47.1gr Fat, 13.4gr Protein, 3.4gr Net carbs and 487 kcal per serving

Serving size: 1 bread slice with spinach, tomato, egg & sauce

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