Eggs Benedict with Hollandaise Foam

Our Eggs Benedict with Hollandaise Foam is a modern take on the classic breakfast dish. We've replaced the traditional rich hollandaise sauce with a light and airy hollandaise foam, which gives this dish a more ethereal texture and flavor. The foam is made with egg yolks, butter, lemon juice, salt, and pepper, and it's blended until smooth and frothy. We then poach the eggs in simmering water and assemble the dish with keto-friendly English muffins and Canadian bacon. The result is a delicious and elegant breakfast that's sure to impress your friends and family.

The origins of Eggs Benedict are shrouded in mystery, but the most popular theory is that it was created in the late 1800s by Lemuel Benedict, a Wall Street broker. Benedict was a regular at Delmonico's Restaurant in New York City, and one day he ordered a dish of poached eggs on toast with bacon. The waiter misunderstood the order and brought him poached eggs on toast with hollandaise sauce. Benedict loved the dish and asked for it again and again. Eventually, the dish became known as Eggs Benedict and it's now a breakfast staple around the world.

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• Eggs
• Hollandaise foam (made with egg yolks, butter, lemon juice, salt, pepper)
• Canadian bacon
• English muffins (keto-friendly)

Instructions

1. Poach the eggs in simmering water.
2. Make the hollandaise foam: blend all ingredients until smooth and frothy.
3. Assemble the eggs benedict: place an English muffin on a plate, top with Canadian bacon, poached egg, and hollandaise foam.

Why It Works

• The hollandaise foam is light and airy, which gives this dish a more ethereal texture and flavor than traditional Eggs Benedict.
• The keto-friendly English muffins are a great way to reduce the carbs in this dish.
• The Canadian bacon adds a smoky flavor to the dish.