LCHF Eggs Benedict

Pernille Bjerring


Sometimes, breakfast will just have to be something new – or at least something that you don’t eat every day. Personally, I am getting extremely tired of greek yoghurt with LCHF granola, and I am also looking for alternatives to bacon and scrambled eggs or various types of LCHF pancakes for my weekend breakfasts. Eggs Benedict is a delicious alternative – and it fits the bill for LCHF-living perfectly. Substitute fresh spinach leaves for the muffin and you can build any type of eggs benedict tower, you prefer. I used prosciutto ham – I love how crunchy it becomes – but you could use cooked ham, canadian bacon, regular bacon or ?

LCHF Eggs Benedict

2 servings

2 eggs



3.5 oz butter

2 egg yolks

1.5 T lemon juice


Cayenne pepper

Salt & pepper

4-6 slices of prosciutto ham

Fresh spinach leaves

Bake the ham in the oven – 350 degrees convection – for about 15 min. Make the sauce by first melting the butter carefully over low heat. Blend the egg yolks with lemon juice, a couple of drops of Tabasco and a pinch of cayenne pepper, using a blender. Keep the blender running and add the butter in a slow stream – continue until the sauce has a creamy consistency. Taste with salt, pepper and additional lemon. Poach the eggs. There are several ways to do this but I usually boil water in a sauté pan, add a little salt and vinegar and then stir the water. While the water is whirling around, I pour the eggs – one at a time – into the water and let the white settle around the yolk. It is easier if the eggs have been cracked into a bowl or cup first. Leave the eggs to simmer in the water for 3 minutes and then remove them carefully with a sieve or similar. Spread the spinach leaves on a plate, arrange the ham, the eggs and finally plenty of the wonderful Hollandaise sauce. Sprinkle with salt, pepper and Tabasco. Enjoy!

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