Asparagus Eggs Benedict with Canadian Bacon

Why This Is Strictly Keto

Eggs Benedict is normally built on an English muffin. Here tender sautéed asparagus takes the muffin’s place, topped with Canadian bacon, poached eggs and a hollandaise made from nothing but egg yolks, butter and lemon.

Ingredients

Eggs and Asparagus

• 1 bunch (12 ounces / 340 g) asparagus, woody ends trimmed
• 1 tablespoon butter
• 4 slices Canadian bacon
• 4 large eggs
• 1 teaspoon white vinegar

Hollandaise

• 3 egg yolks
• 1 tablespoon lemon juice
• ½ cup (115 g) butter, melted and hot
• Pinch of salt and cayenne pepper

Garnish

• Chopped fresh parsley

Instructions

1. Cook the asparagus: Melt 1 tablespoon butter in a skillet over medium heat and sauté the asparagus for 5–6 minutes until bright green and tender-crisp. Move to plates.

2. Warm the bacon: Brown the Canadian bacon in the same skillet for 1 minute per side and lay it on the asparagus.

3. Poach the eggs: Bring a wide pan of water to a gentle simmer with the vinegar. Crack in the eggs and poach for 3 minutes. Lift out with a slotted spoon and set on the bacon.

4. Make the hollandaise: Blend the egg yolks, lemon juice, salt and cayenne in a blender. With the blender running, slowly stream in the hot melted butter until thick and creamy.

5. Serve: Spoon the hollandaise over the eggs and finish with parsley.

Nutritional Info (per serving, approximate)

Tips

• Crack each egg into a small cup first so it slides into the water without breaking.
• If the hollandaise gets too thick, blend in a teaspoon of warm water.
• Serve right away — hollandaise is best fresh and warm.