Tomato and Spinach Eggs Benedict Low Carb Recipe | KetoVale

Keto Tomato and Spinach Eggs Benedict

Tomato and spinach eggs benedict is a perfect and very tasty weekend brunch which is quick and easy to prepare, high in micronutrients and low in carbs.

Sweet tomato with buttered spinach, tender poached egg and delicious Hollandaise sauce make distinctive combination of flavor.

To prepare the poached egg, we use a poachpod which makes it extremely easy to prepare egg this way.

Watch how we prepared this here:

 

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Keto Eggs Benedict

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breakfast in five

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Print Recipe
Tomato and Spinach Eggs Benedict
Eggs Benedict
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Breakfast, Lunch
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 large egg poached
  • 1 1/2 oz spinach
  • 1 slice thicktomato
  • 1 tsp butter
  • 1 tsp chives chopped (optional)
  • salt and pepper to taste
Hollandaise Sauce:
  • 1 large egg yolk
  • 2 tablespoons butter
  • 1/4 tsp mustard
  • 2 tsp lemon juice freshly squeezed
  • salt and pepper to taste
Course Breakfast, Lunch
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 large egg poached
  • 1 1/2 oz spinach
  • 1 slice thicktomato
  • 1 tsp butter
  • 1 tsp chives chopped (optional)
  • salt and pepper to taste
Hollandaise Sauce:
  • 1 large egg yolk
  • 2 tablespoons butter
  • 1/4 tsp mustard
  • 2 tsp lemon juice freshly squeezed
  • salt and pepper to taste
Eggs Benedict
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. In the medium frying pan heat a teaspoon of butter over a medium heat. When hot, add the spinach and cook until wilted. Salt and pepper to taste. Cover with a lid and set aside.
    Cook spinach in butter
  2. Fill a small bowl with water and bring to the boil. Crack the egg into a poachpod and place the pod into the simmering water. Cook the egg until set.
    Making poached egg
  3. Melt 2 tablespoons of butter. In a large heat-safe bowl whisk the egg yolk, lemon juice, mustard and a pinch of salt. Place the bowl with egg mixture over a very low heat and continuously whisk the mixture until it starts to thicken. Slowly pour in the melted butter while whisking. When the sauce has fully thickened you can remove it and set aside.
    Making Hollandaise sauce
  4. Place a thick slice of tomato on a serving plate. Arrange the spinach on the tomato slice, then add the poached egg and finish with the Hollandaise. Garnish with chopped chives and serve.
Recipe Notes

Macros (per serving): Calories: 352 – Fat: 33.3g – Net carbs: 2.7g (total carbs: 4.2g, fiber: 1.5g) – Protein: 11.1g

Tomato and Spinach Eggs Benedict Low Carb Recipe

KetoVale.com Team
 

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