A low-carb take on the traditional Eggs Benedict. Instead of English muffins, zucchini pancakes are used, which makes it keto-friendly.
Ingredients: 4 large eggs. 4 slices Canadian bacon. 2 medium zucchinis, grated. 2 tablespoons almond flour. 2 tablespoons grated Parmesan cheese. 1 tablespoon chopped fresh chives. 1 tablespoon olive oil. 1 tablespoon white vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1 tablespoon unsalted butter. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1/4 cup mayonnaise.
Instructions: Grate the zucchini and mix it with almond flour, Parmesan cheese, chives, salt, pepper, and garlic powder in a large bowl. It should be easy to make a batter. Set a pan on medium heat and add the olive oil. To make small pancakes, pour batter onto the pan. It should be cooked for two to three minutes on each side until it turns golden brown. Put away. Put water in a large pot and heat it up until it boils. Bring the mixture to a simmer, then add the vinegar. Slowly add the eggs to the bowl one at a time while the water is still simmering. For about three minutes, poach the eggs so that the whites are set but the yolks are still runny. Use a slotted spoon to take them out and let them drain on paper towels. Put butter in a small saucepan and melt it over low heat. It will be smooth after you mix in the Dijon mustard and lemon juice. It's time to make hollandaise sauce. Take it off the heat and whisk in the mayonnaise. Put two zucchini pancakes on each plate to put it all together. Put a piece of Canadian bacon on top, then an egg that has been poached. Cover with hollandaise sauce and add more chives on top if you want.
Prep Time: 15 minutes
Cook Time: 15 minutes
cathleen richardson bailey
