Paleo Irish Brunch: Wholesome Keto Stacked Eggs Benedict with Bacon-wrapped Asparagus Spears
Discover this delectable keto and paleo-friendly Irish brunch recipe featuring stacked eggs benedict with bacon-wrapped asparagus spears, topped with a warm hollandaise sauce. Indulge in this scrumptious fusion of flavors that will tantalize your taste buds while staying within the confines of your dietary restrictions.
Allergens
Eggs, Soy (in store-bought hollandaise sauce)
Ingredients
- 6 large eggs
- 12 asparagus spears, trimmed
- 4 rashers of nitrate
- free bacon
- 3 cups fresh spinach
- 1 1/2 cups hollandaise sauce (homemade)
- Salt and pepper to taste
- Optional: hot sauce or tabasco to serve
Instructions
- Begin by wrapping each asparagus spear in a slice of bacon, securing with toothpicks if needed. Season with salt and pepper to taste.
- In a medium pot, bring water to a simmer for poaching eggs. Add a splash of vinegar to help the eggs set.
- Carefully lower each egg into the simmering water and cook for 4 minutes for a runny yolk. Remove with a slotted spoon and set aside on a paper towel lined plate.
- While the eggs are cooking, steam spinach until wilted, about 2 3 minutes.
- Heat hollandaise sauce in a small saucepan over low heat, stirring frequently to prevent curdling. Keep warm until ready to serve.
- To assemble, place a bed of steamed spinach on each plate, followed by two bacon wrapped asparagus spears. Top with a poached egg and drizzle with warm hollandaise sauce. Add hot sauce or tabasco if desired.
Chef’s Insight
The combination of flavors and textures creates an unforgettable sensory experience for your taste buds.
Notes
Use high-quality ingredients for the best flavor and texture.