Keto Eggs Royale with Browned Butter Hollandaise


Step 1To 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.

Step 2Steam broccoli (or broccolini) for 3 to 5 minutes, until crisp-tender (1 to 2 minutes for if you use asparagus). Drain and keep warm.

Step 3To 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!

Step 4Place 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.)

Step 5Divide the cooked broccoli between two serving plates and add the poached eggs.

Step 6Top with the hollandaise sauce.

Step 7Season 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!