Keto Eggs Benedict

I have been craving Eggs Benedict.  Since traditional Eggs Benedict are not a low-carb breakfast option I thought I would try to come up with something a little more keto friendly.

I tried making low-carb English muffins with little success.  They were flat and not particularly tasty.

I decided to try them on my low-carb biscuits and I think we have a reasonable facsimile.  I say reasonable because the texture just isn't the same as a nice, chewy English muffin but the taste is superior to any alternative I have come up with.  I made them in a muffin top pan so they would spread out a little more and then I split one in half for my two poached eggs.  I wish I had run them under a broiler for minute to toast them a bit – I'll have to remember that for the next time.  

I put avocado on mine (because I don't eat bacon) but you can top these with anything – a slice of tomato, Canadian bacon, basically anything you like that is low-carb.  

To assemble the Eggs Benedict split one low-carb biscuit in half and place on plate.  Top with sliced avocado, bacon, tomato, or anything you like on your Eggs Benedict.  Add a poached egg to each biscuit and top with Hollandaise sauce.  Sprinkle with salt, pepper and a dash of cayenne or paprika (optional).  

Now I just need to come up with a low-carb Bloody Mary recipe…