Low Carb Eggs Royale

Elevate your brunch game with this elegant and flavorful Low Carb Eggs Royale! This recipe reinvents the classic dish by swapping out the traditional English muffin for crispy, golden cauliflower patties, making it a delicious and keto-friendly option. Layers of smoked salmon, perfectly poached eggs, and a rich, buttery hollandaise sauce come together to create a luxurious yet guilt-free indulgence. With simple ingredients like fresh dill, Parmesan, and a hint of cayenne, every bite is packed with flavor. Perfect for special occasions or a weekend treat, this low-carb breakfast recipe is a healthy twist on a timeless favorite that’s as satisfying as it is stunning.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 300 grams Cauliflower florets
• 1 Egg
• 30 grams Grated Parmesan cheese
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper
• 100 grams Smoked salmon
• 1 tablespoon Fresh dill
• 4 Eggs for poaching
• 1 tablespoon White vinegar
• 100 grams Butter
• 1 tablespoon Lemon juice
• 3 Egg yolks
• 0.25 teaspoons Cayenne pepper

Directions

Step 1

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 2

In a food processor, pulse the cauliflower florets until they resemble rice-like crumbs.

Step 3

Transfer the cauliflower rice to a microwave-safe dish, cover, and microwave on high for 4-5 minutes until tender. Let it cool slightly.

Step 4

Once cooled, place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.

Step 5

In a bowl, combine the cauliflower rice, 1 egg, Parmesan cheese, salt, and pepper. Mix well.

Step 6

Divide the mixture into four portions on the prepared baking sheet and shape them into rounds resembling a small pancake or patty.

Step 7

Bake in the oven for 15 minutes until golden brown and crispy around the edges.

Step 8

Meanwhile, bring a medium pot of water to a simmer and add the white vinegar.

Step 9

Crack each of the 4 eggs into separate small bowls or ramekins.

Step 10

Create a gentle whirlpool in the simmering water and gently slide the eggs one at a time into the center.

Step 11

Poach each egg for 3-4 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon and set aside.

Step 12

In a small saucepan, melt the butter over low heat until it begins to foam.

Step 13

In a bowl, whisk together the egg yolks and lemon juice until smooth.

Step 14

Place the bowl over a double boiler and slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy.

Step 15

Stir in the cayenne pepper and adjust seasoning with salt, if needed.

Step 16

To assemble, place the cauliflower bases on serving plates, top each with slices of smoked salmon.

Step 17

Carefully place the poached eggs on top of the smoked salmon.

Step 18

Spoon the hollandaise sauce over the poached eggs and garnish with fresh dill.

Step 19

Serve immediately and enjoy your Low Carb Eggs Royale!

Nutrition Facts

Serving size	(866.4g)

Amount per serving	% Daily Value*
Calories	1588.5

Total Fat 135.7g	0%
Saturated Fat 65.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1781.5mg	0%
Sodium 3347.4mg	0%
Total Carbohydrate 20.4g	0%
Dietary Fiber 6.2g	0%
Total Sugars 7.9g
Protein 73.0g	0%

Vitamin D 966.9IU	0%
Calcium 626.2mg	0%
Iron 8.1mg	0%
Potassium 1504.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.6%

Protein: 18.3%

Carbs: 5.1%