Keto Pulled Pork Eggs Benedict
Elevate your brunch game with this delectable Keto Pulled Pork Eggs Benedict—a low-carb twist on the classic brunch favorite! Featuring tender, flavorful pulled pork atop almond flour-based muffins, this recipe is a protein-packed delight for those following a keto lifestyle. Perfectly poached eggs add a luscious richness, while a velvety homemade hollandaise sauce, with just the right hint of Dijon mustard and cayenne, ties it all together. This dish is not only luxurious and satisfying, but also gluten-free, making it a guilt-free indulgence that’s as nourishing as it is delicious. Garnished with fresh chives and ready in under an hour, it’s perfect for a weekend breakfast or impressing guests at brunch.
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Recipe Information
Ingredients
- 2 cups Pulled pork
- 4 large Eggs
- 1 teaspoon Apple cider vinegar
- 1 cup Unsweetened almond flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Butter, melted
- 4 large Eggs for almond flour base
- 0.25 cup Heavy cream
- 3 large Egg yolks
- 1 tablespoon Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Cayenne pepper
- 0.25 teaspoon Salt for hollandaise
- 0.5 cup Butter, melted for hollandaise
- 2 tablespoons Chives, chopped (for garnish)
Instructions
Preheat oven to 350°F (175°C).
In a mixing bowl, combine almond flour, baking powder, and salt. Add melted butter and 4 beaten eggs until smooth to form a batter.
Pour batter into a greased muffin tin to create 8 equal portions. Bake for 12-15 minutes or until lightly browned. Remove from oven and let cool.
To poach eggs: Bring a saucepan of water to a simmer. Add 1 teaspoon of apple cider vinegar. Stir the water to create a gentle whirlpool and crack an egg into the center. Poach for 3-4 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon to a plate lined with paper towels.
Repeat the poaching process with the remaining eggs.
Prepare hollandaise sauce: In a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, lemon juice, Dijon mustard, cayenne pepper, and salt.
Gradually add melted butter while continuously whisking until the sauce thickens and is almost doubled in volume.
For assembly: Place two almond flour muffins on each plate. Top each with warm pulled pork.
Place a poached egg on top of the pork, then drizzle with hollandaise sauce.
Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.6 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
