Keto Asparagus Eggs Benedict
This delicious low carb,
How to Make It
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.
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