Here in Chicago (and in SO many parts of North America in general), it’s been seriously cold. So so cold well into April. I’ve been ravenous for the 50s and up. So finally this past week has hit 50 and even into 60! A little gray and rainy, but I’m taking it! Plus, I nabbed some free daffodils from a kindly cashier at Trader Joe’s and was inspired to make something Spring-like.
That brunch classic is made keto- and low-carb friendly: keto Eggs Benedict cups with an easy hollandaise sauce you make in a blender or a mixer.
(Those pink silicone cupcakes molds were found on Amazon! Life changing.)
The mini quiches can have pretty much anything you like. Canadian bacon is the classic for a Bennie, but you can totally add in bacon, cheeses (brie would rock!), chopped asparagus, or whatever you like.
I also highly recommend loads of chives as they add just the right amount of freshness to offset the richness of the hollandaise.
Speaking of, this hollandaise sauce recipe is pretty foolproof. Just make sure to take it slowly when you’re introducing the melted butter into the emulsion. Here’s more on that, if you’re interested in the science of it all. Basically, it’s attempting to mix things that don’t normally mix well by vigorous mixing or blending. So a blender is ideal here, but a good mixer gets the job done as well. Elbow grease is hardest, but totally not impossible.
Check out my full breakfast, brunch, and egg archives for more brekkie ideas.
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- 5 large eggs
- 1/2 cup milk (I used cashew)
- 1/4 tsp salt
- 1/4 tsp dried mustard powder
- 1/4 tsp onion powder
- 1/2 tsp black pepper
- 1 Tbsp chives, chopped
- 8-10 slices Canadian bacon
- 3 large egg yolks
- 1 Tbsp lemon juice
- 1/4 tsp dijon mustard
- 1/2 tsp cayenne pepper, or to taste
- 1/2 cup butter, melted
- Preheat oven to 350° F. Grease or line a muffin tin with silicone liners (like these!).
- Chop Canadian bacon into small squares. Spread pieces evenly in the bottom of each well in the pan.
- In a large bowl, whisk together eggs, milk, salt, pepper, onion powder, and mustard powder. Pour evenly over the Canadian bacon.
- Bake for 20-25 minutes or until the eggs are set. Remove from oven and set aside.
- In the meantime, prepare the hollandaise sauce.
- Add egg yolks, lemon juice, mustard, and cayenne to a blender or mixer. Mix well and set aside.
- Carefully melt the butter in a microwave-safe dish. While the butter is hot, pour it slowly into the egg yolk mixture while mixing. The sauce will thicken as it emulsifies.
- Pour hollandaise over the the mini quiches and sprinkle with more chives.
If you make this recipe, follow me on Instagram, share a photo, and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
What a great brunch idea!
Where did you get those fab muffin liners?
OH! They’re the beeeest! They’re silicone cupcake molds. Everything comes right out super cleanly. You won’t lose any crumbs or bits to paper liners and there’s barely any cleanup. 🙂
So I made this for my Mother’s Day Brunch! Everybody loved them and I was really happy to have a dish I could make ahead of time. I also got the muffin liners and I was debating whether I should serve them in the liners because gosh aren’t they so cute? But in the end i had to “decant” them because a) the buffet table was crowded and I needed to put them on a smaller platter and b) I thought it might be cumbersome for my guests to put the sauce on them while they were in the buffet line. (Like, would they try and take them out one-handed so they don’t wind up with a lake of sauce in their muffin liner? )
I did not however do the same hollandaise sauce. I do not have good luck with blender hollandaise. 🙁 I’m not sure what I’m doing wrong but it comes out too thin and .. not warm? It’s such a bummer because man that would be really simple.
But still : a winner brunch dish!
With or without hollandaise (or with traditional hollandaise!), I still dig ’em. I made a bunch without it to freeze. So glad it worked out! Thanks for trying, as always, Kathy!!