Salmon Bagel Benedicts make a scrumptious breakfast, perfect for a family Sunday brunch. You will like it so much it might become your new favorite!
Ingredients
- 2 Keto Paleo Seed Bagels
- 4 eggs and 2 large egg yolks
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) sauerkraut juice (can substitute with more lemon juice)
- 4 tbsp (60 ml) butter, melted
- ¼ tsp sea salt
- ¼ tsp black pepper, freshly ground
- 1 tbsp (14 g) coconut oil
- 6 oz (170 g) smoked salmon or lox, divided in 4
How to Make It
- Preheat the broiler.
- Cut the bagels in half horizontally and place under the broiler to toast for about 2 minutes, or until the top is browned.
- To make the hollandaise sauce, mix the two egg yolks, lemon juice and sauerkraut juice together with an electric or manual whisk in a stainless steel bowl until the mixture starts to thicken and almost doubles in volume, about a minute.
- Place the bowl over a saucepan containing simmering water (or in a double boiler) on low heat. Continue to whisk rapidly, being careful not to let the eggs get too hot or they will scramble. Slowly pour in the melted butter and continue to whisk until the sauce is thickened. Add in the salt and fresh pepper and whisk until incorporated. Cover and put in a warm place until ready to use.
- In a nonstick pan (preferably ceramic) on high heat, melt the coconut oil and add the four eggs. Fry until the whites are cooked and slightly brown at the edges but the yolks are still runny.
- On a serving plate, place the toasted bagel halves, divide the salmon or lox on top of them, then place a fried egg on each half.
- Drizzle some hollandaise sauce over each fried egg. Serve immediately.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 1975 kcal Calories from Fat: 1386 kcal |
% Daily Value*
|
Total Fat 154 g 440% |
Trans Fat 0.0 g |
carbohydrates 46 g 35% |
Dietary Fiber 27 g 71% |
Protein 105 g 210% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |