Tomato and Spinach Eggs Benedict Low Carb Recipe
Eggs Benedict

Keto Tomato and Spinach Eggs Benedict

Share to save for later!

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:

 

Save this recipe by pinning this picture to your Pinterest board for later use!

Keto Eggs Benedict

Related:

[thrive_text_block color=”orange” headline=”Receive Our Free 7-Day Keto Meal Plan + Weekly Recipes”] [thrive_optin color=”blue” text=”Send me!” optin=”55" size=”medium” layout=”horizontal”][/[/thrive_text_block]/p>

Eggs Benedict

Tomato and Spinach Eggs Benedict

5 from 4 votes
Course: Breakfast, Lunch
Cuisine: Ketogenic, Low Carb
Keyword: egg benedict, keto benedict, tomato and spinach eggs benedict
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 1
Calories: 375kcal
Author: KetoVale Team
This tomato and spinach eggs benedict is very keto-friendly and easy to make. You'll surely enjoy it!
Print Recipe Pin Recipe

Ingredients

  • 1 1/2 oz spinach
  • 1 tsp butter
  • 1 large egg poached
  • 1 slice tomato
  • 1 tsp chives chopped (optional)
  • salt and pepper to taste

Hollandaise Sauce:

  • 1 large egg yolk
  • 2 tsp lemon juice freshly squeezed
  • 2 tablespoons butter
  • 1/4 tsp mustard
  • salt and pepper to taste

Instructions

  • Prepare a medium frying pan and melt a teaspoon of butter on it. Put in the spinach and cook until the leaves are wilted, stirring occasionally. Season with a dash of salt and pepper. Cover with the lid and reserve for later.
    Cook spinach in butter
  • Boil water in a small bowl. Crack the egg into a poachpod and place over the boiling water. Wait until the egg is set.
    Making poached egg
  • Melt 2 tablespoons of butter and place in a small bowl. Set aside. Prepare a large heat-safe bowl to whisk the egg yolk in. Add the mustard, lemon juice, and a pinch of salt to taste. Set the bowl over very low heat and continue whisking. Wait for the mixture to thicken before gently pouring the melted butter. Continue whisking the mixture. Remove the sauce once it thickens entirely and set aside.
    Making Hollandaise sauce
  • Prepare a serving plate with a sliced tomato on top. Arrange the spinach on the slice, top with the poached egg, and finally pour the hollandaise. Scatter chopped chives on top then serve.

Video

Macros

Nutrition Facts
Tomato and Spinach Eggs Benedict
Amount Per Serving
Calories 375 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 20g100%
Cholesterol 430mg143%
Sodium 356mg15%
Potassium 362mg10%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 5534IU111%
Vitamin C 20mg24%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

bar1

Share to save for later!

Scroll to Top
shares