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Microwave Eggs Benedict

This brunch staple is no longer just for the weekends! This low-carb take on the classic eggs Benedict takes less than five minutes to make and is topped with a rich and creamy hollandaise sauce.

Enjoy for breakfast as part of the standard SlimFast Plan or if you’re following SlimFast Keto!

  • 1 Serving
  • Prep Time
  • Total Time
Nutritional Information

Directions

  1. Mix together 1 tbsp butter, baking powder, vinegar, egg, almond flour, flax, and stevia into a mug.
  2. Microwave for 75 seconds. When it comes out of the microwave, flip it upside down and lightly bang the mug into a plate to remove the bread.
  3. Microwave the Canadian bacon on a paper towel for 1-2 minutes (as per instructions).
  4. In a small bowl, separate the yolk and white of 1 egg. Add cayenne pepper to the yolk and discard the white.
  5. In another small bowl, microwave 1 1/2 tbsp butter for 10-15 seconds until melted.
  6. In a third small bowl, add water and vinegar, and then crack the egg into it.
  7. Microwave the egg with a plate on top for 50 seconds at 80% power.
  8. Cut the bread in half through the middle and add the Canadian bacon and egg.
  9. Slowly combine the butter and the egg yolk while stirring it constantly. Do this until everything is combined.
  10. Pour the sauce over the egg, Canadian bacon, and muffin.

Ingredients

    Bread

  • 1 tbsp butter
  • 1 large egg
  • 1/4 tsp baking powder
  • 1 1/2 tbsp almond flour
  • 1 1/2 tbsp flax seed meal
  • 1/4 tsp apple cider vinegar
  • 1 drop stevia

    • Sauce

  • 1 egg yolk
  • 1/8 lemon, juiced
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 1/2 tbsp salted butter, melted

    • Filling

  • 1 large egg
  • 1/3 cup water
  • 1/2 tsp apple cider vinegar
  • 1 slice Canadian bacon