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Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

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Kale and Eggs Benedict Recipe for Ketogenic Diet Week Meal Plan- Friday Day 6

Kale and Eggs Benedict By The Nourished Caveman 2This morning started out good with moderate ketones and Blood Glucose levels of 95. It seems like I put 1/3 pound back on, but it might be that my muscles are growing as I am working out regularly!

this is what today’s meal plan looks like:

Breakfast:

Kale and Eggs Benedict with Nourishing Hollandaise Sauce

Lunch:

Pan Grilled Lamb Chops with Mixed Baby Greens from my garden!

Dinner:

Fasting!! (and believe me it is really hard to do a water fast while food blogging!!!)

Kale and Eggs Benedict By The Nourished Caveman Closeup

 

Kale and Eggs Benedict with Nourishing Hollandaise Sauce
 
Author: 
Recipe type: Breakfast
Cuisine: American
Kale and Eggs Benedict with Nourishing Hollandaise Sauce, a different take on the classic breakfast dish. The delicious flavor of butter permeates this dish and the raw egg yolk provides a boost of nutrition from the start of the day!
Ingredients
  • 2 fresh organic (better pastured) eggs
  • 2 ounces of raw organic baby kale, washed and trimmed from stems
  • 1 clove organic garlic, peeled
  • 4 tablespoons of butter
  • 1 tablespoon coconut cream
  • Celtic sea salt
  • freshly ground black pepper
Instructions
  1. Melt 1 tablespoon of butter in a small skillet
  2. Smash the garlic clove and add it to the skillet
  3. After about a minute add the kale, it should be still wet from the wash
  4. Cover with a lid and cook for 5 minutes stirring occasionally
  5. Remove the kale from the skillet and keep warm.
  6. In the meantime separate one of the egg yolks form the white
  7. Break the other egg and add it to the first egg white
  8. Now add another tablespoon of butter to the skillet
  9. Fry the egg with the extra egg wite until desired doneness.
  10. In the meantime melt the remaining butter with the coconut cream.
  11. In a small food processor add the egg yolk, a pinch of salt and a good grating of fresh black pepper
  12. Start processing the egg, then very slowly add the butter/cream mix
  13. (most food processors have a small hole in the top to enable you to do this)
  14. Mix until a smooth cream is formed
  15. Now put the kale in a warmed plate, add the fried egg on top and then add as much hollandaise sauce as you desire.
  16. Serve immediately!

Kale and Eggs Benedict By The Nourished Caveman Top

 

 

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Comments 8

  1. Autumn says:

    How would I be able to do this without a food processor?

    • The Nourished Caveman says:

      Easy! With a hand whisk and elbow grease! ( I do it all the time when I don’t feel like cleaning the food processor!!)

  2. Tina says:

    Can you replace the butter with coconut oil?

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