Sunday’s are for church and brunch in our house. Since that doesn’t seem to be happening lately I’ve started spicing up breakfast on the weekends. As you guys know I LOVE Eggs Benedict but Kricket loves spinach so I thought I’d give this recipe a try but of course making it gluten free, sugar free, low carb and keto friendly! David doesn’t like Eggs Benedict and he has strep throat so he hasn’t been with us this weekend which made it was the perfect time to take this recipe out for a spin!
What you’ll need:
- 1 Tablespoon unsalted butter
- 1 Tablespoon of a finely chopped sweet onion
- 1 bag of spinach
- Pink of Pink Himalayan Sea Salt
- Pink of black pepper
- 1 Slow poached egg
- 1/2 of a lemon’s fresh squeezed juice
- 1/2 cup unsalted butter, melted
- Pink Salt
- Pinch of cayenne pepper
Gluten Free/ Keto Biscuits:
- 1/2 cup almond flour
- 1 teaspoon garlic powder
- 2 teaspoons baking powder
- 1/4 cup sour cream (full fat not light)
- 2 eggs
- 2 Tablespoons of unsalted butter, melted
- 2 Tablespoons of water
- 1/4 teaspoon salt
Start by making the biscuits. As you know I make these every other day so I already have them on hand. We use them for EVERYTHING including sandwiches!
- Preheat oven to 350 degrees.
- You’ll need two medium sized bowls. Mix all dry ingredients in one bowl and mix all wet ingredients in the second bowl. Stir both bowl until everything’s combined. Create a well in the center of the dry ingredients bowl. Pour wet ingredients into dry mixture and mix well. Make sure you get the bottom of the bowl because the almond flour can really stick down there.
- Once everything fully mixed. Put the bowl in the freezer for 5 minutes.
- During this time line a baking sheet with parchment paper.
- Once the 5 minutes is up take an ice cream scoop and scoop batter. Place the dollop on the parchment lined baking sheet. I like to do two rows of three.
- Put in the oven and cook for 17 minutes at 350 degrees. If the biscuits aren’t golden on top let them cook a little bit longer. The biscuits will harden as they cool.
Next you’re going to make the slow poached eggs.
- Add water to the 1/2 way mark in your instant pot and turn the instant pot to the sous vide function.
- Set the temperature to 146. Once the on function goes away and it becomes a clock use a slotted spoon to put your eggs in the water.
- Cook eggs for 1 hour.
- Tip: The eggs were great for the Hollandaise sauce but WAAAAAY to runny for my eggs. I put them in a pot of boiling water and added the sous vide eggs to my egg poacher cups and cooked in the covered pot for another 2 minutes)
While the eggs cook prepare the spinach.
- Put the butter and onion in a sauté pan over medium high heat.
- Once the butter is foamy add the spinach, salt and pepper and stir.
- Once the spinach is done transfer it to a mesh sieve and set it over a bowl to let the liquid drain.
To make the Hollandaise.
- Use one of your slow poached eggs (crack this in a cup or bowl first!).
- You’re going to put the egg in the blender along with the lemon juice. Blend on low until the sauce is foamy.
- While the blender is still running slowly add the butter. The sauce should be smooth and thick. Add salt, cayenne pepper and more lemon juice if you wish.
- Blend for a few more seconds.
- Cut biscuits in 1/2 (Kricket and I each had a 1/2 and it was plenty!)
- Put 1/4 of the spinach mixture on each muffin
- Next, you’re going to put the egg on top. Tip: I found it best to put the spinach/muffin base in the egg poacher cup and then flip.
- Last, you’re going to add the hollandaise sauce. I poured mine in a small cup from the blender and used a spoon to drape over my egg.
- To garnish: sprinkle with chives and cayenne pepper.
Are you a fan of Eggs Benedict? I’ve actually been shocked at how many people don’t like it.
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