KETO Eggs Benedict w/ Hollandaise Sauce

Keto Eggs Benedict

12 oz Canadian bacon or thinly sliced ham, diced

1 tbsp butter or olive oil

10 large eggs

1/2 c heavy cream

2 tbsp dijon mustard

1 tsp garlic powder

1 tsp onion powder

1/4 tsp paprika

1/4 tsp salt

1/4 tsp pepper

Preheat the oven to 350. Set aside enough of the canadian bacon/ham to line the bottom of at 9x13 casserole dish and chop the rest. Heat up 1 tbsp butter or olive oil in a Frying Pan and cook until browned. Place on paper towel so it absorbs any excess liquid. Lay the reserved ham slices in the bottom of the 9 x 13 casserole dish.

Put the eggs (no shells please!) in a large mixing bowl and whisk. Add in the remaining ingredients and whisk until thoroughly mixed. Pour over the ham and sprinkle 3/4 of the cooked ham into the egg mixture. Bake for 20 minutes then add the rest of the ham and bake another 10 minutes until egg is set.

Hollandaise Sauce

4 egg yolks

2 tbsp lemon juice

1/2 c (1 stick) butter, melted

Dash hot sauce

Pinch of cayenne pepper

Pinch of salt

Start by separating the egg yolk from the white and put the egg yolks into either a stainless steel or glass bowl. The easiest way to do that is to use an Egg Separator . Heat about an inch of water in a small saucepan over medium heat until it is simmering. While it is heating, whisk the yolks and lemon juice together until it thickens. Then set the bowl on top of the simmering pan and lower heat. Be sure the bowl does not touch the water or it's too hot and will scramble your eggs. Continue to whisk the mixture, then slowly put the butter in, whisking continuously. The sauce will thicken. Remove from heat. Add in seasonings, mix well, and serve.