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Today, we're excited to share a delicious twist on a classic dish - Eggs Royale but without the bread!
This easy breakfast dish features tender broccoli, perfectly cooked eggs, and a rich and decadent browned butter hollandaise sauce.
Not only is this dish keto-friendly and gluten-free, but it's also sure to impress any brunch guests. Let's get started and make some delicious Eggs Royale!
Recipe Tips
If you're including this recipe as part of your meal prep routine, make the poached eggs and store them in the fridge in a bowl filled with water for up to 3 days. In a separate bowl or container, keep the steamed broccoli.
The only thing left is the hollandaise sauce which is best prepared fresh. Don't worry, it will only take a few minutes as long as you use our quick blender method!
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Hands-on Overall
Nutritional values (per serving)
Net carbs5.7 grams
Protein22.8 grams
Fat47 grams
Calories541 kcal
Calories from carbs 4%, protein 17%, fat 79%
Total carbs7.5 gramsFiber1.8 gramsSugars2.6 gramsSaturated fat21.1 gramsSodium342 mg(15% RDA)Magnesium40 mg(10% RDA)Potassium546 mg(27% EMR)
Ingredients (makes 2 servings)
Browned Butter Hollandaise:
- 1/2 stick butter (57 g/ 2 oz)
- 2 large egg yolks
- 2 tsp lemon juice
- 1 to 2 tbsp hot water
- 1/2 teaspoon Dijon mustard
Eggs Royale:
- 4 duck eggs or jumbo eggs
- 125 g broccolini or asparagus (4.4 oz)
- sea salt and pepper
- Optional: fresh herbs, such as chives, for garnish
Instructions
- To poach the eggs (use duck or jumbo chicken eggs), place a pan on water with a pinch of salt on the hob and bring to the boil. Crack the eggs separately into a cup. Swirl the water in a circular direction and gently pour in the eggs one at a time. Cook for 3 - 4 minutes on a medium heat for a medium poach (firm white, runny yolk), or to your liking. Remove from the water and drain on kitchen roll. Keep warm.
- Steam broccoli (or broccolini) for 3 to 5 minutes, until crisp-tender (1 to 2 minutes for if you use asparagus). Drain and keep warm.
- To make the hollandaise sauce, place the butter in a saucepan and cook over a medium heat until the milk solids are lightly browned. Take off the heat. Be careful not to burn the butter!
- Place the egg yolks in a blender with the lemon juice, water, mustard, and a pinch of salt and pepper. Blend for 30 seconds until yolks are broken down. With the blender running stream in the bubbling butter in a slow steady stream. The sauce will thicken. If it's too thick, add a dash of water and blend again. (Use the leftover egg whites to make Keto Buns or 90-Second Keto White Bread.)
- Divide the cooked broccoli between two serving plates and add the poached eggs.
- Top with the hollandaise sauce.
- Season with salt and pepper to taste and optionally garnish with fresh herbs. Enjoy while still warm.
Note: Check out recipe tips above for making this as part of your meal prep routine!
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted, grass-fed |
| 0 g | 0.2 g | 22.9 g | 203 kcal |
| Egg yolk, fresh |
| 0.6 g | 2.7 g | 4.5 g | 55 kcal |
| Lemon juice, raw |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Dijon mustard |
| 0 g | 0.1 g | 0.1 g | 2 kcal |
| Egg, duck, whole, fresh, raw |
| 2 g | 17.9 g | 19.3 g | 259 kcal |
| Broccoli, broccolini, fresh |
| 2.5 g | 1.8 g | 0.2 g | 21 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Total per serving |
| 5.7 g | 22.8 g | 47 g | 541 kcal |
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