Low Carb Eggs Royale
Elevate your brunch game with this irresistible *Low Carb Eggs Royale*, a healthier spin on the classic dish packed with flavor and elegance. This keto-friendly recipe swaps traditional English muffins for golden cauliflower patties, offering a deliciously low-carb base. Topped with silky smoked salmon, perfectly poached eggs, and a rich, velvety hollandaise sauce, this dish is a luxurious indulgence that fits your low-carb lifestyle. Fresh dill adds a vibrant finish, while the zesty lemon in the sauce enhances the buttery decadence. Perfect for a special morning or a leisurely weekend breakfast, this *keto Eggs Royale* comes together in just 40 minutes, proving that gourmet doesn’t have to be complicated.
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Recipe Information
Ingredients
- 300 grams Cauliflower florets
- 1 Egg
- 30 grams Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 100 grams Smoked salmon
- 1 tablespoon Fresh dill
- 4 Eggs for poaching
- 1 tablespoon White vinegar
- 100 grams Butter
- 1 tablespoon Lemon juice
- 3 Egg yolks
- 0.25 teaspoons Cayenne pepper
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until they resemble rice-like crumbs.
Transfer the cauliflower rice to a microwave-safe dish, cover, and microwave on high for 4-5 minutes until tender. Let it cool slightly.
Once cooled, place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, combine the cauliflower rice, 1 egg, Parmesan cheese, salt, and pepper. Mix well.
Divide the mixture into four portions on the prepared baking sheet and shape them into rounds resembling a small pancake or patty.
Bake in the oven for 15 minutes until golden brown and crispy around the edges.
Meanwhile, bring a medium pot of water to a simmer and add the white vinegar.
Crack each of the 4 eggs into separate small bowls or ramekins.
Create a gentle whirlpool in the simmering water and gently slide the eggs one at a time into the center.
Poach each egg for 3-4 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon and set aside.
In a small saucepan, melt the butter over low heat until it begins to foam.
In a bowl, whisk together the egg yolks and lemon juice until smooth.
Place the bowl over a double boiler and slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy.
Stir in the cayenne pepper and adjust seasoning with salt, if needed.
To assemble, place the cauliflower bases on serving plates, top each with slices of smoked salmon.
Carefully place the poached eggs on top of the smoked salmon.
Spoon the hollandaise sauce over the poached eggs and garnish with fresh dill.
Serve immediately and enjoy your Low Carb Eggs Royale!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1782 mg | 594% | |
| Sodium | 3347 mg | 146% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 24.2 mcg | 121% | |
| Calcium | 626 mg | 48% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1504 mg | 32% | |
*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.
