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.
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.