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Joined: Jan 16
Posts: 223

Posted: 16 Aug 2017, 18:54


These little bites taste just like everything you love about your traditional eggs Benedict. Creamy hollandaise, gooey eggs, and fresh, rich, cold smoked salmon. These little breakfast bombs are best served lukewarm if freshly made, however, they will be softer in texture. They will also keep fine in the fridge and can be eaten cold when on the run. When chilled they are a little firmer in texture but I like that as it makes for a no mess, no fuss, scrummy breakfast.

If you aren’t a fan of cold smoked salmon you can easily substitute hot smoked salmon, and if salmon isn’t your thing then crispy bacon makes a perfect substitute as well. Have a go and experiment with what you like. Chives can also be left out if you don’t like them or substituted for parsley or dill.

This recipe requires no special ingredients or special equipment and uses a fail-safe hollandaise sauce. I have never had this sauce split or clump on me before.

You can easily whip these up on a Sunday afternoon as they are relatively quick to make and store well in the fridge to make a scrumptious treat for your Monday mornings, (and Tuesday if you please.)

If you love hollandaise sauce and salmon as much as I do and are time poor in the mornings then you need to try these! All those healthy fats will keep you satisfied all morning long!

Yields 2 servings of Salmon Benny Breakfast Bombs

Breakfast Bombs

2 large eggs
4 ounces smoked salmon slices
½ tablespoon salted butter
2 tablespoons chopped fresh chives
Salt and pepper to taste
Hollandaise Sauce

2 tablespoons salted butter
1 large egg yolk, separated from the white
¼ teaspoon Dijon mustard
2 teaspoons lemon juice, freshly squeezed*
½ tablespoon water, add more if too thick
Salt to taste
*About half of a lemon. Can also be substituted for store brought lemon juice if you don’t have any fresh lemons.
*Be careful not to add too much water to your hollandaise sauce as you want it to be thick consistency for this recipe so the balls hold together well.

1. Ensure you have all your ingredients for hollandaise ready and sitting at room temperature.

2. Grab a small pot and fill with water then put on the stove to boil. Once the water is boiling add your 2 whole eggs and let them boil for 10-12 minutes. You want your eggs to be hard boiled as we will be adding hollandaise to these.

3. While you are waiting for your eggs to boil, take your salmon slices and finely dice. Ensure they are separated once cut.

4. Preheat a pan over high-heat and add the 2 teaspoons of butter. Once the butter has heated up, take approximately half of the cut up salmon and add into the pan then crisp into little crunchy pieces. Set aside.

5. Once your eggs have boiled for 10-12 minutes run the eggs and pot under cold water and allow the eggs to cool before peeling.

6. When your eggs have cooled, place them in a dish and use a fork to finely mash the egg.

7. After you have your eggs and salmon prepared you can make a start on your hollandaise. Don’t try and do this at the same time as it will need your full attention to avoid clumps and splitting.

8. Take a pot and fill with a cup or two of water and place on the stove to simmer. Melt the 2 tablespoons of butter in the microwave for 30-60 seconds. You want your butter to be melted but not hot. Set aside. In a large heat-safe bowl whisk the egg yolk, lemon juice, dijon mustard and a pinch of salt together until you see air bubbles. Place the bowl with egg mixture over the pot with the simmering water to create a double boiler. Make sure that the water does not touch the bottom of the bowl.

9. Use medium heat and continuously whisk the mixture until it starts to thicken.

10. Once the mixture starts thickening, slowly pour in the melted butter while stirring with a whisk. Ensure you keep stirring the entire time to avoid clumps. Once all of the butter is added, place the bowl back onto the pot to thicken further.

11. When the sauce has fully thickened you can remove it and set to the side. If the sauce is too thick add a tiny bit of water to thin, but remember we want a thick consistency.

12. Allow your hollandaise to cool to room temperature. We don’t want to cook the salmon when we add the hollandaise, so it is crucial this is cool (unless you like your salmon cooked).

13. Take the raw salmon. hollandaise, half the chives, and mix well with the mashed egg. This should form a firm mixture. You don’t want this to be too wet so limit the hollandaise if you see this happening.

14. Once combined, split mixture into four pieces and roll into balls.

15. Mix your remaining chives and the crispy salmon together and roll your bombs in this to coat.

This makes a total of 2 servings of Salmon Benny Breakfast Bombs. Each serving comes out to be 295 Calories, 23.53g Fats, 0.96g Net Carbs, and 18.25g Protein.


12 large eggs
¼ cup heavy whipping cream
1 cup ricotta cheese
½ small yellow onion
¼ teaspoon salt
½ tablespoon Garlic and Herb seasoning
9 ounce box frozen spinach, water squeezed out
1 pound diced ham

1. Preheat oven to 350°F, and start by chopping half a yellow onion.

2. Blend the four eggs, heavy whipping cream, ricotta cheese, and onion until smooth. Put to the side.

3. In another bowl, whisk together the rest of the eggs.

4. Add the blended mixture to the eggs and whisk together. The blended mixture will help keep the eggs together, almost like a crust.

5. Stir in the salt and garlic and herb seasoning until fully mixed in.

6. When done, fold in the spinach and diced ham.

7. Spray a 9×13 casserole dish with cooking spray and pour the batter into the dish.

4. Bake for 30-35 minutes at 350°F or until the top looks fully cooked.

This makes a total of 15 servings of Ham, Ricotta and Spinach Breakfast Casserole. Each slice comes out to be 113.8 Calories, 8.26g Fats, 2.4 g Net Carbs, and 11.46g Protein.


The Preparation

3 large eggs
½ cup olive oil
1 teaspoon vanilla extract
2 1/2 cups almond flour
1 1/2 cups erythritol
½ teaspoon salt
1 1/2 teaspoons baking powder
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 cup grated zucchini
½ cup chopped walnuts

The Execution

Preheat oven to 350°F. Whisk together the eggs, oil, and vanilla extract. Set to the side.
In another bowl, mix together the almond flour, erythritol, salt, baking powder, nutmeg, cinnamon, and ginger. Set to the side.
Using a cheesecloth or paper towel, take the zucchini and squeeze out the excess water.
Then, whisk the zucchini into the bowl with the eggs.
Slowly add the dry ingredients into the egg mixture using a hand mixer until fully blended.
Lightly spray a 9x5 loaf pan, and spoon in the zucchini bread mixture.
Then, spoon in the chopped walnuts on top of the zucchini bread. Press walnuts into the batter using a spatula.
Bake for 60-70 minutes at 350°F or until the walnuts on top look browned.
This makes a total of 16 servings of Keto Zucchini Bread with Walnut Crust. Each slice comes out to be 201.13 Calories, 18.96g Fats, 2.5g Net Carbs, and 5.6g Protein.


The Preparation

¾ cup (68 g) almond flour
1 teaspoon xanthan gum
1 large egg
1 ½ cups grated mozzarella
2 tablespoons cream cheese
1 tablespoon butter, melted
Sesame seeds to taste
2 tablespoons pesto
2 tablespoons cream cheese
1 cup arugula leaves
6 slices grilled streaky bacon

The Execution

Preheat oven to 390ºF.
In a bowl mix together the almond flour and xanthan gum. Then add the egg and mix together until well combined. Set aside. It will look like a doughy ball.
In a pot over a medium-low heat slowly melt the cream cheese and mozzarella together and remove from heat once melted. This can be done in the microwave as well.
Add your melted cheese mix to the almond flour mix and knead until well combined. The Mozzarella mix will stick together in a bit of a ball but don’t worry, persist with it. It will all eventually combine well. It’s important to get the Xanthan gum incorporated through the cheese mix. If the dough gets too tough to work, place in microwave for 10-20 seconds to warm and repeat until you have something that resembles a dough.
Split your dough into 3 pieces and roll into round logs. If you have a donut pan place your logs into the pan. If not, make circles with each log and join together and place on a baking tray. Try to make sure you have nice little circles. The other way to do this is to make a ball and flatten slightly on the baking tray and cut a circle out of the middle if you have a small cookie cutter.
Melt your butter and brush over the top of your bagels and sprinkle sesame seeds or your topping of choice. The butter should help the seeds stick. Garlic and onion powder or cheese make nice additions if you have them for savory bagels.
Place bagels in the oven for about 18 minutes. Keep an eye on them. The tops should go golden brown.
Take the bagels out of the oven and allow to cool.
If you like your bagels toasted, cut them in half lengthwise and place back in the oven until slightly golden and toasty.
Spread bagel with cream cheese, cover in pesto, add a few arugula leaves and top with your crispy bacon (or your filling of choice.)

This makes a total of 3 servings of Bacon Breakfast Bagels. Each serving comes out to be 605.67 Calories, 50.29g Fats, 5.76g Net Carbs, and 30.13g Protein.

The Preparation

1 lb pork sausage
2 cups diced zucchini
2 cups green cabbage, shredded
½ cup diced onion
3 large eggs
½ cup mayonnaise
2 tsp prepared yellow mustard
1 tsp dried ground sage
1 ½ cups cheddar cheese, shredded and divided
Cayenne pepper to taste
The Execution

Preheat your oven to 375F and grease a casserole dish; set aside.
Brown sausage in a large skillet over medium heat until almost cooked through.
Add cabbage, zucchini and onion, cooking until vegetables are tender and sausage is fully cooked.
Remove from heat and spoon into prepared casserole dish, then set aside.
In a mixing bowl, whisk eggs, mayonnaise, mustard, sage and pepper until smooth.
Add 1 cup of the grated cheese to the egg mixture and stir.
Pour this mixture over the sausage and vegetables in the casserole dish.
Top casserole with the remaining ½ cup cheese.
Place casserole in preheated oven and bake 30 minutes, or until bubbling around the edges and the cheese is melted and lightly browned on top.
Remove from the oven and serve immediately.

This makes a total of 6 servings Keto Sausage Breakfast Casserole. Each serving comes out to be 487 Calories, 41.94g Fats, 4.78g Net Carbs, and 19.11g Protein.
Or, I'll just end up walking in the cold November rain.