Keto Eggs Royale with Browned Butter Hollandaise

Today, we're excited to share a delicious twist on a classic dish - Eggs Royale but without the bread!

This easy breakfast dish features tender broccoli, perfectly cooked eggs, and a rich and decadent browned butter hollandaise sauce.

Not only is this dish keto-friendly and gluten-free, but it's also sure to impress any brunch guests. Let's get started and make some delicious Eggs Royale!

Recipe Tips

If you're including this recipe as part of your meal prep routine, make the poached eggs and store them in the fridge in a bowl filled with water for up to 3 days. In a separate bowl or container, keep the steamed broccoli.

The only thing left is the hollandaise sauce which is best prepared fresh. Don't worry, it will only take a few minutes as long as you use our quick blender method!

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Step-by-step

1. To poach the eggs (use duck or jumbo chicken eggs), place a pan on water with a pinch of salt on the hob and bring to the boil. Crack the eggs separately into a cup. Swirl the water in a circular direction and gently pour in the eggs one at a time. Cook for 3 - 4 minutes on a medium heat for a medium poach (firm white, runny yolk), or to your liking. Remove from the water and drain on kitchen roll. Keep warm.

   

2. Steam broccoli (or broccolini) for 3 to 5 minutes, until crisp-tender (1 to 2 minutes for if you use asparagus). Drain and keep warm.

   

3. To make the hollandaise sauce, place the butter in a saucepan and cook over a medium heat until the milk solids are lightly browned. Take off the heat. Be careful not to burn the butter!

   

4. Place the egg yolks in a blender with the lemon juice, water, mustard, and a pinch of salt and pepper. Blend for 30 seconds until yolks are broken down. Add the bubbling butter and blend again. The sauce will thicken. If it's too thick, add a dash of water and blend again. (Use the leftover egg whites to make Keto Buns or 90-Second Keto White Bread.)

   

5. Divide the cooked broccoli between two serving plates and add the poached eggs.

   

6. Top with the hollandaise sauce.

   

7. Season with salt and pepper to taste and optionally garnish with fresh herbs. Enjoy while still warm.
   Note: Check out recipe tips above for making this as part of your meal prep routine!

   

Recipe

Keto Eggs Royale with Browned Butter Hollandaise

★★★★★4.9 (7 ratings)

Enjoy a low-carb twist on a classic dish with our recipe for Eggs Royale using broccoli instead of bread ...

Hands on

15m

Overall

15m

Servings

2

5.7 g

Net carbs

22.8 g

Protein

47 g

Fat

541

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• Browned Butter Hollandaise:
• ¹/₂ stick butter (57 g/ 2 oz)
• 2 large egg yolks
• 2 tsp lemon juice
• 1 to 2 tbsp hot water
• ¹/₂ teaspoon Dijon mustard
• Eggs Royale:
• 4 duck eggs or jumbo eggs
• 125 g broccolini or asparagus (4.4 oz)
• sea salt and pepper
• Optional: fresh herbs, such as chives, for garnish

Instructions

1. To poach the eggs (use duck or jumbo chicken eggs), place a pan on water with a pinch of salt on the hob and bring to the boil. Crack the eggs separately into a cup. Swirl the water in a circular direction and gently pour in the eggs one at a time. Cook for 3 - 4 minutes on a medium heat for a medium poach (firm white, runny yolk), or to your liking. Remove from the water and drain on kitchen roll. Keep warm.

2. Steam broccoli (or broccolini) for 3 to 5 minutes, until crisp-tender (1 to 2 minutes for if you use asparagus). Drain and keep warm.

3. To make the hollandaise sauce, place the butter in a saucepan and cook over a medium heat until the milk solids are lightly browned. Take off the heat. Be careful not to burn the butter!

4. Place the egg yolks in a blender with the lemon juice, water, mustard, and a pinch of salt and pepper. Blend for 30 seconds until yolks are broken down. Add the bubbling butter and blend again. The sauce will thicken. If it's too thick, add a dash of water and blend again. (Use the leftover egg whites to make Keto Buns or 90-Second Keto White Bread.)

5. Divide the cooked broccoli between two serving plates and add the poached eggs.

6. Top with the hollandaise sauce.

7. Season with salt and pepper to taste and optionally garnish with fresh herbs. Enjoy while still warm.
   Note: Check out recipe tips above for making this as part of your meal prep routine!

Nutrition per serving

Carbs 4%Protein 17%Fat 79% of calories

Net carbs

5.7 g

Total carbs

7.5 g

Fiber

1.8 g

Sugars

2.6 g

Protein

22.8 g

Fat

47 g

Saturated fat

21.1 g

Calories

541 kcal

Sodium

342 mg · 14.9% RDA

Magnesium

40 mg · 10.1% RDA

Potassium

546 mg · 27.3% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0.2 g	22.9 g	203
Egg yolk, fresh	0.6 g	2.7 g	4.5 g	55
Lemon juice, raw	0.3 g	0 g	0 g	1
Water, still	0 g	0 g	0 g	0
Dijon mustard	0 g	0.1 g	0.1 g	2
Egg, duck, whole, fresh, raw	2 g	17.9 g	19.3 g	259
Broccoli, broccolini, fresh	2.5 g	1.8 g	0.2 g	21
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Total	5.7 g	22.8 g	47 g	541

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian