Keto Bread Recipe and Eggs Benedict

Directions

• Making the keto bread
• Preheat oven to 175 C
• Mix all the dry ingredients in a bowl and bring water to the boil
• Separate the egg whites and the yolks from the eggs. (save the yolks for later if doing the eggs benedict)
• In a separate bowl, lightly hand whisk egg whites for 20 seconds, add the vinegar and combine well. Add the boiling water while beating with a hand mixer for about 30 seconds until all combined. Do not over mix the dough (it should be a quite a wet gooey consistency)
• Moisten hands with some olive oil and hand shape into 6 separate rolls, place onto a greased baking tray. Top with sesame seeds.
• Bake on the lower rack of the oven for about 50-60 minutes. If you hear a hollow sound when tapping the bottom then that means they’re done.
• You can use sesame seeds, poppy seeds or whatever you fancy on top or why not add some parmesan or garlic powder to your mix or some cinnamon for a sweet treat just remove the salt.
• Making the eggs benedict
• First the hollondaise
• Use the leftover egg yolks from the bread recipe, add 2 x tsp of white wine or cider vinegar and whisk on a low heat over a bain-marie
• Melt 50g of butter in the microwave and let slightly cool, bring the eggs off the heat and add a splash of lemon juice to stop the eggs from cooking, slowly and continuously whisking add the melted butter bit by bit until you get a creamy smooth silky hollandaise, add salt to taste.
• Now to assemble
• use 2 rolls, (you can use one sliced through) pop them in the oven for 4-5 mins
• Once warmed remove from oven and slightly flatten them making a dent in the middle. add some crushed avocado and if you’re feeling really indulgent some grilled halloumi
• You can use whichever protein you like I love crispy pancetta but can use bacon or ham or none for you veggies out there.
• Poach eggs (3 mins on a low heat in for the perfect poached egg)
• Place eggs on the top and smother the eggs in the creamy delicious hollandaise and ENJOY!