SERVES 4

    PREP TIME: 10 minutes (not including time to make biscuits or hollandaise)

    COOK TIME: 16 minutes

    If you have friends and family around and want to impress them with how awesome keto is, this is your recipe! Or you could make a batch for yourself and revel in how good all the layers are. Don’t have time to make biscuits or poach eggs? Cut corners by following the nut-free recommendations and fry the eggs over-easy instead of poaching them.

    The timing for this recipe is based on having the hollandaise sauce already made. Thankfully, and just like the name implies, my hollandaise recipe is ready in seconds. So, if you don’t want to make it ahead and store it in the fridge for safekeeping, we’re not talking about a bunch of added time here; just add 2 minutes to the total prep time for this recipe. When we have guests, I make the sauce fresh because it saves me from having to remember to take it out of the fridge ahead of time to bring it to room temperature and then rewhip it when they arrive.

    2 Mug Biscuits (here)

    2 teaspoons apple cider vinegar

    4 large eggs

    4 slices Canadian bacon

    ½ cup (120 ml) Ready-in-Seconds Hollandaise Sauce (here)

    2 tablespoons finely chopped fresh parsley, for garnish

    1. Cut the biscuits in half and set each half on a separate plate.
    2. Fill a large saucepan two-thirds full with water and bring to a light simmer over medium-low heat. Once simmering, add the vinegar.
    3. Crack each egg into a separate small bowl, then gently slide an egg into the lightly simmering water. Once the egg begins to turn white, add another egg, and so on until all the eggs are in the saucepan. Cook for 2 minutes, then turn off the heat and allow the eggs to sit in the hot water bath for 8 minutes before removing with a slotted spoon.
    4. Meanwhile, place the Canadian bacon in a large frying pan and fry over medium heat for 3 minutes per side, or until lightly golden.
    5. Top each biscuit half with a slice of the pan-fried Canadian bacon and a poached egg, finishing each with 2 tablespoons of hollandaise sauce.
    6. Sprinkle with the parsley and enjoy immediately.


    Replace the biscuits with 2 large avocados (peeled, pitted, and cut in half crosswise) and put the toppings on the cut sides of the avocados.

    make it DAIRY-FREE:

    Follow the dairy-free instructions for the Mug Biscuits on here.

    Per serving:

    calories: 399 | calories from fat: 343 | total fat: 38.2 g | saturated fat: 24.9 g | cholesterol: 172 mg

    sodium: 404 mg | carbs: 5.7 g | dietary fiber: 2.8 g | net carbs: 2.9 g | sugars: 1 g | protein: 8.1 g

    FAT : 86%
    CARBS : 6%
    PROTEIN : 8%