Keto Eggs Benedict with Cauliflower Hash Browns

Keto Eggs Benedict with Cauliflower Hash Browns

A luxurious low-carb breakfast with rich hollandaise sauce.

Key Info:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate
• Dietary: Keto, Low-Carb, Gluten-Free

Equipment Needed:

• Non-stick pan
• Blender or immersion blender
• Medium saucepan
• Spider strainer or slotted spoon
• Box grater (for cauliflower)
• Alternative: Use pre-riced cauliflower

Ingredients:

Cauliflower Hash Browns:

• 1/2 head cauliflower (2 cups riced) [200g]
• 1 large egg
• 1 tbsp coconut flour [15g]
• 2/3 cup parmesan cheese [60g]
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Hollandaise Sauce:

• 3 egg yolks
• 1 stick unsalted butter [113g], melted
• 2 tsp lemon juice
• Pinch cayenne pepper
• Pinch black pepper

Toppings:

• 4 large eggs
• 4 slices Canadian bacon
• Paprika/chives for garnish

Method:

1. Rice cauliflower using box grater or food processor until fine.
2. Mix riced cauliflower with egg, coconut flour, parmesan, salt, and pepper.
3. Form into 4 equal patties.
4. Heat oil in non-stick pan over medium heat.
5. Cook patties 5-7 minutes per side until golden brown.

6. Blend egg yolks in blender until pale (30 seconds).
7. Slowly stream in hot melted butter while blending until thickened.
8. Add lemon juice and seasonings to hollandaise.

9. Bring water with vinegar to a gentle simmer.
10. Create whirlpool and crack eggs in center.
11. Poach 3-4 minutes until whites are set but yolks are runny.
12. Meanwhile, quickly warm Canadian bacon in pan.
13. Assemble: Hash brown → bacon → poached egg → hollandaise.

Crucial Tips:

• Squeeze excess moisture from cauliflower before mixing.
• Don’t let hollandaise get too hot or eggs will scramble.
• Use fresh eggs for best poaching results.
• Serve immediately while hollandaise is warm.

Storage:

• Best eaten fresh.
• Hash browns can be made ahead and reheated.
• Hollandaise cannot be stored.

Common Mistakes:

• Wet cauliflower making soggy hash browns.
• Overheating hollandaise.
• Poaching eggs in rapidly boiling water.

Variations:

• Use sautéed spinach for Florentine style.
• Try smoked salmon instead of Canadian bacon.
• Make ahead hash browns and reheat to save time.