Vegetarian keto eggs Benedict

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 over medium heat and add the olive oil
2. When oil is heated, add the spinach leaves and saute for 3-4 minutes
   • Alternatively, you may use the spinach leaves raw
3. Equally divide it into 4 portions and season with salt & pepper. Set aside

90 seconds keto bread

1. Prepare the bread according to our "90 seconds keto bread" recipe
2. 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. In a bowl, whisk the egg yolks, lemon juice, salt & pepper
3. Slowly pour the egg mix into the pan with the butter (it shouldn't be too hot, else the eggs will scramble) and stir
4. Put the pan back on heat for 1 more minute, while you keep stirring

Assembly

1. Melt the 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 & lastly the hollandaise sauce

Notes

✔ *Replace butter with ghee for a lactose-free alternative

✔ **Replace butter with ghee or olive oil for 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 keto bread slice with spinach, tomato, egg & sauce