How to Make Your Keto Eggs Benedict
First, make the protein buns.
Preheat your oven to 325°F or 165°C (325°F).
Grease a large cookie sheet with coconut oil spray.
Separate 3 eggs.
Place the whites in the bowl of a stand mixer (or a large bowl if using a hand mixer) and set the yolks aside. Whip the egg whites on high speed for a few minutes until very stiff peaks form.
Gently fold the protein powder and your chosen herbs into the stiff egg whites.
Then, carefully fold in the reserved egg yolks, being mindful not to deflate the mixture.
Spoon six mounds of the batter, about the size of a hamburger bun, onto your prepared cookie sheet.
Bake for 40 to 45 minutes, until golden brown and firm.
Let them cool completely on the sheet before handling to prevent them from collapsing.
While the buns bake, prepare the hollandaise.
Set up a double boiler or place a heatproof bowl over a saucepan with about an inch of simmering water. Ensure the bottom of the bowl does not touch the water.
In the bowl, whisk together the 6 egg yolks, lemon juice, and Dijon mustard.
Whisking constantly, begin to drizzle in the melted butter in a slow, steady stream. This should take about 90 seconds.
Continue whisking the sauce over the simmering water until it thickens and a candy thermometer reads 140°F or 60°C (140°F), about 3 minutes.
Season with salt and pepper, adjust to your taste, and set aside.
Finally, poach the eggs.
Bring about an inch of water to a gentle simmer in a wide pan. Crack the 12 eggs into the water one at a time, working in batches if necessary. Poach for 3 to 4 minutes for a runny yolk.
Remove with a slotted spoon and gently pat dry.
To assemble, slice the cooled protein buns in half.
Place two halves on each of six plates.
Top each bun half with a slice of ham, followed by a perfectly poached egg. Generously spoon 2 to 3 tablespoons (45 ml / 1.5 fl oz) of hollandaise sauce over each egg and serve immediately.
Add a splash of white vinegar (about 1 tablespoon / 15 ml / 0.5 fl oz) to your poaching water. This helps the egg whites set faster and hold their shape around the yolk.
