Eggs Benedict (ala Josephine) - Kim's Club
Prep time
Cook time
Total time
Lovely poached egg on a low-carb muffin topped with bacon and Hollandaise
Recipe type: Breakfast/Brunch
Serves: 2
  • 10g/1tbsp Ground flax
  • 10g/1tbsp Ground almonds
  • 5g/1tsp of dry grated parmesan OR ½ tsp peanut flour (these both improve the flavour)
  • pinch of salt
  • 20g/1 heaped tbsp cream cheese
  • 1 egg
  • 1tbsp unsweetened almond milk if needed
  • 2 poached eggs
  • 2-4 rashers of streaky bacon (or any bacon you fancy) cooked well.
  • 2 tbsp of hollandaise (I use Erik's fresh Hollandaise from Ocado and Waitrose but you can make your own)*
  • *Hollandaise
  • 125g/1/14 sticks butter
  • 2 egg yolks
  • ½ tsp vinegar
  • lemon juice and cayenne pepper
  1. To make the muffin:
  2. combine the first 4 ingredients and mix very well, adding a bit of almond milk if mixture is too thick. You want it to be thick but falling off the spoon.
  3. Spoon into a round, greased, microwaveable ramekin or mug and microwave on high for 1 minute or until set. Turn out and slice lengthwise and toast (I use the toaster on high setting.)
  4. To Make the Hollandaise:
  5. Place yolks in a bowl over simmering water. Add vinegar and combine. Melt butter until just sizzling. Very slowly whisk the butter into the egg yolks. Keep whisking until pale, creamy and thick. Remove from heat and add lemon juice and a dash of cayenne pepper to taste.
  6. Butter your muffin, top with bacon, then egg, then Hollandaise.
Nutrition Information
Serving size: 1 Calories: 440 Fat: 40g Carbohydrates: 1.5g Fibre: 2g Protein: 20.15
Recipe by Kim's Club at