Keto French Breakfast: Eggs Benedict with Spinach and Bacon

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1 cup fresh spinach leaves, washed and patted dry 4 slices sugar
• free sourdough bread, toasted 4 strips sugar
• free bacon 1/2 cup hollandaise sauce (keto
• friendly) Salt and pepper, to taste 1 tablespoon white vinegar or lemon juice

Instructions

1. Begin by preparing the poached eggs. Fill a wide, shallow saucepan with water and add vinegar or lemon juice. Bring to a simmer over medium heat. Crack each egg into a small bowl or ramekin.
2. Reduce the heat to low, and using a spoon, create a gentle whirlpool in the simmering water. Slide one egg at a time into the center of the whirlpool, and cook for 3 4 minutes until the whites are set and yolks are cooked to your desired level of doneness.
3. Remove each poached egg with a slotted spoon, and drain on a clean kitchen towel or paper towels. Season with salt and pepper.
4. In a non stick skillet, cook bacon strips over medium heat until crispy. Transfer to a paper towel lined plate to drain excess fat.
5. Assemble the Keto French Breakfast by placing two slices of sourdough bread on each serving plate. Top with fresh spinach leaves and a piece of cooked bacon. Place a poached egg on top, and drizzle generously with keto friendly hollandaise sauce.

Chef’s Insight

To ensure the perfect poached egg, add salt and vinegar to the simmering water before adding the eggs.

Notes

Be sure to use sugar-free and keto-friendly hollandaise sauce.