Easy Eggs Benedict for 80/20 | High Fat Carnivore Meal for Weekend Brunch | Hollandaise Sauce
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- Опубліковано 28 тра 2024
- Easy Eggs Benedict for 80/20 | High Fat Carnivore Meal for Weekend Brunch | Hollandaise Sauce
Printable Recipe Card: ketogenicwoman.com/carnivore-...
Bake the eggs in Muffin cups at 350 for 10-20 min (depends on your oven and preference for yolks!)
Hollandaise Sauce: 3 yolks, 1 stick of butter melted, optional tsp lemon. Emulsify with stick blender
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00:00 Introduction
02:37 Making Baked Eggs
03:31 Hollandaise Ingredients
06:10 Making the Sauce
09:49 Assembling the Eggs Benedict
10:12 Macros
I put my whole eggs in the shell in instant pot for 2 minutes on high pressure and quick release into ice water. Perfect whites and runny yolk
I have been making Julia Child's blender hollandaise for so many years. It is amazing how fast it comes together. It is in Mastering the Art of French Cooking Vol 1. How she created it in 1963 is unbelievable. She loved gadgets.
I never make real poached eggs for eggs benedict. Haven't in ages. I just make an egg-up. Hubby likes his eggs like that. It took me years to get used to them that way now it is my preferred way too.
What is an 'egg-up'? Is it easy?! 🤔🤓🤗
@@PinkLady54 you cook it with the yolk up and the white gets fully cooked and the yolk is still a bit gooey. We call it cooking itt "up". He doesn't like it flipped or fried.
@@risasklutteredkitchen1293 Thank You so much for trying to tell me. 😃🙃
Where is it cooking or how? If it's not fried...?
I know sunny side up which my Mom also called basted eggs as she splashed the bacon grease across the egg to cook the top a bit without flipping it & over easy where she flipped it over for a bit & still served it with yolk runny.
I think I know poached which is putting in water or over water inside a lil cup with a lid...
But how are Your eggs done where white is hard & yolk runny??
I thought that would be what happened how Anita just did with cupcake pan but mine had some runny white still even though the yolks were getting hard 🥺
I am not trying to be a dim bulb... I just must be 🤔🤡🤓🤗
Are you an accountant by profession by any chance? Ha ha. Down to the last minute detail. Love it - from a cost & management accountant!
Thanks as always for your fabulous videos. You have a wonderful sense of humor. I would love to have a catchup coffee with you. I wish. I am in New Zealand.
I am! I currently work as a company controller reporting to the CEO, but thinking about retiring this year!
My Carnivore niece made this for me. It's outstanding!!!
So glad you enjoyed it!
@@KetogenicWomanmy niece has been a Carnivore for less than a month. I'm so proud of her for making this fancy dish at this stage of the game.
I would like to try them with your carnivore chaffles with smoked fish. Sounds yummy.
I often make this recipe with smoked salmon, sooo good!
My new favourite breakfast - smoked salmon, poached eggs and hollandaise sauce ❤
I love that meal!
Thanks so much for that yummy hollandaise sauce. Will definitely be making that with salmon. 😋
Am also going to have to give the cloud bread a go. 🙏🏻🤞🏻
Hi Anita if you put a damp cloth under your bowl when blending it won’t move around on you. 😉🙂 love, love hollandaise sauce ..Thank you! 👍🙂🇨🇦
Oh, Girl you are speaking my language!
Anita, I had been craving Eggs benedict for the last few days. And Voila! you made a video! So I decided to follow along with your video, and make it for my dinner tonight. I put my poached egg and hollandaise sauce over a leftover hamburger patty and a side of broccoli. Even my non-keto husband asked if there was enough for him to have some (oh btw it hasn't killed him yet🤣) I use to love the classic eggs benedict and didn't realize how easy it was to make the sauce. Then I remembered I use to use the packet you buy at the store - what was in it? 🥴 Yeeks. Glad I know how to make it now. Thanks for all your videos. I love your sense of humor.
Agree!! She is the most delightful woman!!
I love getting comments when the non keto spouses love the food!
And I've been looking for a sauce for my steak, chicken etc... So this is perfect. A BIG THANK YOU ANITA.
If you don't want to use lemon, just use apple cider Vinegar 1:1 🙂
They are the shape of crumpets.
If you know someone with chickens and have really fresh eggs, it's so easy to poach rhem. That's the only way my poached eggs turn out. I just drop them in a skillet of water they sink I flip them over and then they float to the top. No spinning water. The trick is fresh eggs, you can drain the extra liquid off in a little strainer, but I don't have to with fresh eggs. I never could poach eggs well before.
At a restaurant whole traveling, I saw Eggs Benedict on the menu and to my shock, they served theirs on a salmon patty!! I realized it probably wasn't clean keto but gave in and tried it. Delicious!! And inspired me to make the same at home!!
I actually forgot about this until seeing your video so THANK YOU! 😊
I LOVE this with salmon, smoked or grilled! Delicious!
I haven't had Hollandaise sauce in forever. I'm making some today now! Yum!!!
I'm doing BBBE for until Lent. It's great to have another breakfast in my rotation. Thanks!
I always thought hollandaise sauce was difficult to make but you made it look so easy! We are having ham for dinner tonight so I'm going to try it!
Your measuring spoons are so cute!
Thank you!! 😊
The herb Lemon Thyme has the most correct or accurate lemon flavor (including the fruit, itself - when baked. I'm not sure how that relates to uncooked use, but it sure sounds interesting to me. It's an annual herb in Milwaukee Zone 5b. Hmmm.
Thank you for sharing the sauce recipe with us. I've always wanted to make it but felt intimidated to try it lol But now I don't 😊
I have used my Dash egg cooker for poached eggs and it worked well, but wouldn’t turn out a lot at one time. I love that egg cooker, and thank you Anita for demonstrating how well it works in a video from long ago. It’s my go to method for soft boiled eggs. Have a lovely Sunday!
I love it too, best med soft boiled eggs ever!
I would add some bacon to that or a sausage patty.
Some smoked salmon would be great on the Eggs Benny. Yum.
Yeeeesssss, I've had that 3 times this past week!😋
Egg Benedict sauce 81, 19 11:18
Calories
Oh, yum! Hollandaise sauce is so good! I have never baked eggs like that - very cool. Thank you!
Eggs Benedict with baked eggs. Definitely perfect for a weekend brunch. 😁
You look so Great! Congratulations on your success 👏👏
Nutritional yeast ( fortified)would be good in that sauce. 2 teaspoon (5 grams) is 2 g carb, 3g protein, sugar 0 g , fat 0 g B vitamins and trace minerals.
Oooo, this looks so good! Now I'm going to head back to your cloud bread buns recipe. I LOVE Eggs benedict, so thank you so much for sharing these recipes. Yours in Gratitude
Oooh! ❤️🍳 Benedict
Excited to try this!
Can't wait to make! Thank you ❤️
💜🥰🤩🤗
Hi Anita, I've missed ya❣ I have been busier than a one legged girl in a butt kicking contest, for what feels like forever!
I hope your New Year is promising to be bright and shiny!
Lol, I have a great visual there!
@@KetogenicWoman me too!! My Dad had a few of those but they weren't as fun & clean as that one!! I hope I can remember it!! 🧐🤡🤓
This is great. I need to make this! I think I will add a slice of ham too. That will fit for me on carnivore. Yum!
You can cook the eggs like that in your instant pot also. I have a little silicone egg mold that fits the pot which also can be used to make the scrambled egg bites. Happy New Year.
I had to come back and SEARCH for this video. About to make your Hollandaise sauce. Looks and sound DELICIOUS!
I've been making this weekly now!
Love your recipes, thank you for sharing!
Thank you Anita, I have never had my eggs that way. 💕NonnaGrace 🐓. Cute blooper chip junk voice
You are so authentic! I love love love your videos ❤️
Thank You for another GREAT recipe!
I don’t know if this is the same in your area, but the restaurant supply store in my town sells both just egg yolks or whites by the quart. I believe they just contain blended egg yolks or whites. Could be helpful if you’re batch cooking and don’t want to deal with separating eggs or figuring out what to do with the part you don’t need.
Thanks for the info! Had no idea!
Where’s my apron? I’m off to make these, yum. Thanks, Anita❣️
Thanks for this easier hollandaise sauce recipe! 👌 ❤
Hi! Thank you for showing how to do the eggs in the oven! So cool! 😊
Thanks.
Yummy. Breakfast for Monday
I just made poached eggs in the air fryer today for the first time, I will do them again but try a different temperature. I will definitely have to try the hollandaise sauce. 🤗
Love love this recipe thank you!
This looks delicious! Will try in the morning! Thank you for so many great carnivore meal ideas plus the tip to put the sauce on salmon😋
Nice rework lovey👍
Oh it looks so good! Eggs Benedict is my absolute favorite breakfast! Thank you for sharing and i will definitely be making it this way! I have an egg poacher pan i usually use but will definitely try in the oven for food prep.
That looks so delicious! I never thought to bake the eggs. So far I can successfully poach mine. Thanks for making the recipe more carnivore.
Thank you for demystifying hollandaise sauce for me!!
Yummy! You have such wonderful ideas! Guess what I’m having tomorrow? Lol!
Eggs benedict is my favorite way to have eggs but been 5 yrs since I have had them. Need to try these
5 long years, yes you need to try them!
You can actually sous vide the eggs to get them perfectly "poached"
I made this for brunch today and it was delicious!! I am so addicted to you and your videos. 😍So many great ideas. Thank you ❣
SO adorable as always! Love when You use the old chicken timer shot!!
And You are wearing aprons again!! Love that!! Things are getting back to normal in the new house. 🥳
Such a Great recipe & it does look simple.
Remains to be seen 🤔🤡🤣
LOVE putting eggs in oven like that!! Soft boiled eggs with NO peeling!! YES!!!
If You put whole eggs all way round & just a yolk each in the center holes, they might be protected from the heat enough so whole tray would come out good? or put 2 yolks each in the center 2 holes... ??
I am going to try the hollandaise with whole eggs... I'm no good at using the spare parts in a timely fashion 🤪🤓🙃
Please let us be the judge of whether You are worthy of being given money.
Just build the patreon... They will come! 😃🤩🙏🏼😘
From what I can tell I have to manually enter my card Every month PLUS remember it is time to give You coffee at buymeacoffee.
I'm So sorry Sweet Lady, I am just not up to that; youtube membership or patreon just take the money from me every month like clock work. No stress for me & money You can bank on for You. Win/Win!!!
HUGS, LOVE & PRAYERS coming Your way!!
Getting there! I am currently watching UA-cam's training videos on how to set it up! And lots of decisions to make such as amount and levels and perks, yikes!
@@KetogenicWoman Hoping it doesn't get the best of You 🤓😉
Please check out patreon also. There we can private msg You & I think we can just give You whatever amount of money we want??
Though I still think You can or have to give different perks for different levels...
But we have more ability to msg & interact if You wanted to I think??
I wanted to send You a pic of my eggs Benedict I made last night but I can't on youtube.
You are a wise woman & have a wonderful business sense. You will choose the best move!! HUGS
Great recipe!!! I have failed at poaching so many times!! I’m very happy with 6.5 min boiled eggs, firm white, runny yoke, perfect!!
P.S. aren’t you afraid of a lemon tree growing in your belly??? 🙂🙂
lol, that sounds like something my Dad would have teased me with!
I have mastered poached eggs and truly prefer them poached. Baked eggs are a good alternative and someday I may try the . Great recipe as always thanks Anita
Yuummmm
I’m fasting at the moment but you can bet I’ll be making these asap!! Including the cloud bread (provided i don’t have to buy a lot of xtra ingredients. Haven’t watched that video yet!)
Great job on the video. Very informative and practical.
Outstanding recipes 👌
Rich& 2carnivorus 😻😸🥩🥓🇺🇸
Thanks so much!
I just polished half of the sauce! lol ... I'm going to have this every other day. Ohhh, who am I kidding, Anita, I just might have this every day! Thanks for being... you :-)
lol, me too!
I’ve been binging your videos today, getting a good grasp on 80/20…. Thank you so much. But, from the beginning of November when you started to now…. WOW, your skin looks AMAZING!!! I appreciate you so much.
Thank you, that was something I was hoping to improve!
Oh, I just saw you are canadian. Cheers to that. I'm from Ottawa, Ontario. It's nice to see someone from Canada and not always from the U.S.
Yes I am! 🍁
Fantastic recipe! Another awesome way to make poached eggs (as many as you want) is with the sous vide….167 degrees for 14 minutes. Consistently perfect every time! (And you can make a bunch in advance to keep in fridge) 😊🥚
Fantastic idea, will research that one!
do you just drop them in the water? Just got my sous vide device and would love to test that out - thanks for mentioning it.
@@KetogenicWoman Yes Please! I didn't get that good of results last night.
There was very liquid white part still & yolks were too done. Thinking of using 2 6 muffin pans?? Still loved not having to peel them 🤗
The hollandaise made with whole pasteurized eggs, Meyer lemon juice, half beef tallow, 1/4 Miyoko's cultured vegan butter & 1/4 refined coconut oil with butter extract was VERY Good for a non-dairy one!
Going to try all tallow with butter extract next time.
Thank You for showing me how easy it was to have a new condiment!!
I put my eggs in the sous vide using the silicone egg holder from my InstaPot, but have also put them in a ziplock bag to keep from rolling around. I can understand wanting firmer whites…should just be a matter of adjusting temp and cook time. I know Guga from the Sous Vide Everything channel did his poached eggs at 146 degrees for an hour, but he also has a video of called “Sous Vide Egg Experiment” where he cooked eggs at different temperatures and then cut them open. That might help gauge what temp would be better for the texture you’re looking for without having to use your own eggs. The reason I’m a fan of the sous vide version is that I usually make them while I’m working so it’s more forgiving if I lose track of time or get busy….don’t need to be babysit them to make a whole bunch at once. 😊
@@michelea256 Thank You! I've tried a few ppl's ideas but don't have sous vide yet... This may be the thing that gets me one! 😉🤔 I NEED perfect eggs!! 🤓 No more🐂
Anita, thanks for this wonderful video. It says the link to the cloud bread recipe is faulty. I love to print off your recipes that I use. ❤
I messed up, here you go! ketogenicwoman.com/keto-cloud-bread-with-dairy-free-and-egg-fast-options/
Hi Anita. I love your videos and recipes. I was wondering with the left over hollandaise does it refrigerate and reheat well? How is the texture the next time you use it?
Yes and yes! But reheat gently, not too much and it will stay silky.
We like eggs Benedict, wonder how it would be with the ham? ✌️out
I wonder how it would be with smoked salmon!!😍😍
I made it with smoked salmon today! Next level yumminess!
@@KetogenicWoman I’ll bet!! Looove smoked salmon!!
No ham or Canadian bacon?
Have you ever tried poaching your eggs in the microwave? I used to make them for my mom and she loved them
Great idea! How do you do this?
@@KimomoDragon I can't remember the recipe exactly, I know it was water, a little bit of vinegar, egg, pierce the yolk so it doesn't explode. I'm dure there are more dpecific recipes online. My mom's recipe came with a micro/convection oven my mom bought in the late 70s
@@kimberlysnook4624 Thank you! I'll see what I can find. 😊
There are some little microwave containers for this, you just add the egg and like 1tbsp of water and that's it 😍
I wonder if covering the eggs would speed up cook time?
❤
Love Hollandaise! How long would that last in the fridge? I would love to make a load of this and use it over time… but does it keep?
BTW, well done on the weight loss… I am on a similar journey. Utterly amazing what happens when you stop eating plants.
Anything with raw yolks should be used up within a a few days. But it
s so darn fast and easy to make that it's really no problem to make it say once a week!
Do you typically use hollendaise warm? Or what? I’ve never made hollendaise.
I do prefer it to be warm but it can be used cold as well.
❤️❤️❤️
hi there do you have a link for the same silicone muffin trays you use
I think it's this one here, but honestly any silicone muffin tray will do! amzn.to/3XgBr2R
@@KetogenicWoman ty
❤🧡🧡💛💚💙💜🤎🖤🤍❣❤🧡💛💙💜🤎🖤🤍❣❤🧡💛💚💙💜🤎🖤🤍❣🧡💚💛💙💋
Made your hollandaise sauce with egg yolks and my bacon fat mayo,did not use lemon juice,very good but I have a question,I refrigerated and it turned hard,I tried to microwave but it cooked it so I tried not to microwave as long and it was better,can you tell me how to get it back to a creamy consistency
Mine stays the consistency of firm mayo in my fridge. I have microwaved it but no longer than10 seconds and then stir it. Maybe try making it with the yolks and butter instead?
@@KetogenicWoman I will try it with butter next time,thank you Anita
@@KetogenicWoman maybe the lemon juice helped,I might try it by adding warm water next time,just like you add in your mayo to help it from going hard
Is it safe to eat raw eggs in the hollandaise sauce? Did you use pasturized eggs? This looks really delicious but I am afraid to risk eating raw eggs and salmonella. I really appreciate all the great information you provide on your channel.
I do use pasteurized eggs and I feel 100% comfortable eating raw yolks. You need to do what makes you comfortable.
I pasteurize the eggs I use for mayo, hollandaise (which is just richer mayo) & custard ice creams by cracking them in appropriate vessel for either 10 second bursts, stirring between, in microwave until they reach 160°F or over med low heat on stove top, stirring often, until they reach 160°F.
Easy peasy 😃🤓🤗
❤❤❤😊
Sorry, Anita, that this is off topic of the video but I'm confused and hoping you can help. I tried looking at the recipes and video contents/comments.
I want to make PSMF ice cream in the Ninja Creami. I'm trying to settle on a recipe that fits my very strict protocol. I have a protein powder I use that is very versatile for pudding, protein cake and hot chocolate. I just add water or for the cakes, water, egg and baking powder and salt.
I'm looking for a minimalistic approach like this to ice cream as well. I had natural strawberry keto chow and added water and put in my air compressor ice cream maker and it was a fail. I tried to bake protein cakes with keto chow core using same approach as with my current protein powder and that was a fail. So, I'm finding the recipe needs to change based on the protein powder. I don't know if I put too much water when I tried to make the keto chow monk fruit sweetened into ice cream or if I should have added allulose (I did add tera gum).
Bottom line is, I'm trying to find a reliable psmf recipe for ice cream.
.I don't want to freeze the mixture and wait the 24 hours and find i have a fail.
I saw a comment you made where you stated you can just take your protein shake and make it ice cream.
My questions are, should I use less water and should I use almond or coconut milk rather than water (like 8 oz of water ratherthan 12-14)?
Should I add allulose sweetener even if my protein powder is already sweetened with Stevie?
I'm trying to figure out how I get it creamy without fat and avoiding the strawberry ice result I got with my air compressor ice cream maker ( maybe those types require fat).
The problem is that I don't have any experience with the compression ice cream maker. When I said you can take a protein shake and make ice, I was referring to the Ninja. It seems some sort of technology that does that and I'm not technical enough to explain it. If you really want 'minimalist' ice cream then try my egg fast ice cream instead of protein powder. I've even made carnivore ice cream with it (just eggs and butter!) and it was delicious with cinnamon only. ua-cam.com/video/kCeedy9eEVQ/v-deo.html
Fat is what makes ice cream creamy otherwise You have ice milk... that & the right sweetener.
Alcohol keeps it from having the crystals; that's why xylitol or allulose work best as keto ice cream sweeteners.
If You skip the fat & sweeteners, You have an ice cube 🤔🤓🤗 Sorry 😔
@@PinkLady54 True for traditionalice cream makers but, Anita has noted this can be used for PSMF which is low fat as there's something about the Ninja Creami. I've seen recipes made in the ninja creami using egg whites and no fat and says it comes out like a Wendy's frosty. I think Anita has given enough directional guidance with the Creami to narrow down the experimenting I'll need to do. I won't use the egg fast as that is still fat and doesn't fit into my protocol but there's enough in her dairy free one that I'll leverage.
i want to start keto but am so confused can you have any type of meat? My eggs benedict recipe has a slice of ham too.
Yes, any type of meat. Check the labels on the ham though.
Just curious as to why there was no ham or Canadian bacon used. Every eggs Benedict I've ever ordered had Canadian bacon on it.
I'll let you in on a little secret, very few Canadians I know actually like 'Canadian bacon'! Add ham if you want ham. Here on the Canadian West coast it's trendy to use avocado or salmon instead! Which are all amazing under the sauce!
I noticed in one of your videos you mentioned you were doing high fat carnivore to hopefully get to your goal weight….how is it going? Have you seen weight loss results going high fat? Can you make a video about that? Or point me to an existing one? Thanks!
Yes! I started Nov 1 and except for a break around the holidays have been doing high fat carnivore! Here are some videos, all of these are about high fat carnivore. I am finally in ketosis consistently! ua-cam.com/video/dGeIz99QSCQ/v-deo.html
@@KetogenicWoman thanks! I found your Tuesday check in videos this morning too. Great info!!
How do reheat the left over eggs?
I just microwave them!
Sad. The link to the cloud bread seems to be broken.... the printable link
Don't be sad, here it is! ketogenicwoman.com/keto-cloud-bread-with-dairy-free-and-egg-fast-options/
Thank you Anita. Looks delicious
@Ketogenic Woman thank you Anita it works!
Eggs Benedict usually has eggs, muffin, HAM, and sauce…..?
Think outside the box! Here where I live it more often has smoked salmon! Make it whatever way YOU prefer!
@@KetogenicWoman yep…forgot about introducing salmon….yum! Thanks
Where are the carbs coming from the lemon??🤔
Eggs also have carbs in them but I do not worry about animal carbs. A little from the lemon yes.
@@KetogenicWoman wow I didn't know that I'm wondering if that's causes my sugar levels to go up ? 🤔
counting macros is NOT part of carnivore diet. I think you're too focused on that.
It's part of MY carnivore right now for specific reasons that my regular followers know about. You do YOUR carnivore any way that works for you!
I liked you as a blonde!!!
Yum! Definitely will have to try this. We never made a hollandaise sauce before. Recently started making mayo and will never go back to the store bought kind. Finally got an emersion blender and it makes everything so much easier. Thanks for the sauce recipe and suggesting to try it over salmon. Can’t wait to try. ❤ Karen and Therese
Could you share a good mayonnaise recipe?
My way is definitely not the 'official' way but I'm loving this sauce this week! I've had salmon twice this week because of this sauce so that's a good thing!
@@barb987 Anita has a couple great mayo recipes on her channel that are more carnivore utilizing things like spare bacon grease. 😃
Steve at Serious Keto has a regular mayo recipe that is easy & tastes Great!
I will warn You that so far of oils I have tried, the organic avocado oil makes the best mayo.
Olive oil gets bitter with the shear force of the blender; so from what I can tell IF You want some olive oil - it needs be a small amount added at the very end, pretty quickly & shut it down if it is remain edible.
Hope that helps.
@@PinkLady54 Yes this helps. Thanks so much