Keto Eggs Benedict

**Prep Time:** 10 minutes | **Cook Time:** 15 minutes | **Servings:** 2

## Description
Classic Eggs Benedict reimagined for keto! Portobello mushroom caps replace English muffins for a low-carb twist.

## Ingredients
– 2 large portobello mushroom caps, stems removed
– 4 large eggs
– 4 slices Canadian bacon or ham
– 3 egg yolks
– 1 tbsp lemon juice
– 1/2 cup butter, melted
– Pinch of cayenne pepper
– Salt to taste
– Fresh chives for garnish
– 1 tsp white vinegar (for poaching)

## Instructions
1. Preheat oven to 375°F (190°C).
2. Place mushroom caps on a baking sheet, gill-side up. Bake for 8-10 minutes.
3. For hollandaise: Whisk egg yolks and lemon juice in a bowl over simmering water.
4. Slowly drizzle in melted butter while whisking constantly until thickened.
5. Season with cayenne and salt. Keep warm.
6. Bring a pot of water to a gentle simmer. Add vinegar.
7. Crack eggs into small bowls. Create a whirlpool in water and slide eggs in.
8. Poach for 3-4 minutes until whites are set but yolks are runny.
9. In a skillet, cook Canadian bacon over medium heat for 2 minutes per side.
10. Assemble: Mushroom cap, Canadian bacon, poached egg, hollandaise sauce.
11. Garnish with fresh chives.

## Nutrition Information (per serving)
– **Calories:** 485
– **Total Fat:** 42g
– **Protein:** 24g
– **Total Carbs:** 6g
– **Fiber:** 2g
– **Net Carbs:** 4g

## FAQ

**Q: Can I use regular mushrooms?**
A: Portobello works best as a base, but you can use keto bread instead.

**Q: My hollandaise broke. How do I fix it?**
A: Add 1 tsp of warm water and whisk vigorously to bring it back together.

**Q: How do I poach eggs perfectly?**
A: Use fresh eggs and don’t let the water boil vigorously.

## Tags
#keto #eggsbenedict #breakfast #lowcarb #brunch #hollandaise #eggs #gourmet