I like eating out, it’s a bit tricky on a Keto lifestyle diet, (no carbs, no sugar etc), but I make do. I never want to miss the opportunity to learn something new, tweak someone’s recipe and make it my own. I love following the Keto rules because it forces one to think outside of the box, no quick sauces from a bottle filled with all sorts of nasty and unhealthy ingredients. You want to make it from scratch, fresh and healthy, Keto approved!!!

And so, after enjoying a breakfast bowl at a local restaurant in Nelspruit, I went out and bought a few fresh ingredients and got stuck in to creating my own spin on it. Please remember, just because it has an egg in it, doesn’t mean you can’t enjoy it for dinner. It’s fast, filling and yummy! And you can tweak this one and make it your own 😉

INGREDIENTS: (serves 4)

  • BOWL MIX:
  • 5 x Large spring onions chopped anyway you like
  • 3 x Fresh crushed/chopped garlic cloves
  • 2 x Chopped stalks fresh lemongrass
  • 2 x Heaped teaspoons of fresh minced turmeric/turmeric powder
  • A robust handful of fresh coriander
  • Either freshly shelled beans/1 x Tin of organic red kidney beans
  • 1 x Chopped red/yellow/green bell pepper – whichever you prefer or can get your hands on
  • 1 x Finely chopped Birdseye chilli
  • 4 x Free range eggs
  • 2 x Freshly sliced avocados (sprinkle some lemon juice over to prevent browning)
  • 500g Free range beef/lamb/pork minced meat
  • (I don’t need to tell you that you ALWAYS need freshly cracked pepper and a salt grinder in your kitchen! Same goes for olive/coconut/avocado oil! Please avoid sunflower/cheap oil, it’s no good for you! Think longevity!)
  • HOLLANDAISE:
  • 150g butter
  • 2 x Free range eggs
  • Fresh tarragon/dried
  • Lemon juice

METHOD:

Fry the spring onion and bell pepper lightly in oil, add the turmeric and minced meat of choice and stir vigorously to work that turmeric through the mixture, add garlic, lemongrass and chilli. Toss in the beans and cook the mixture till beans are tender. Set aside.

Set up a double boiler, (a small metal bowl in a small saucepan should do the trick with just enough water to boil but not boil over). Separate the eggs and keep only the egg yellow, (make sure ALL white is drained off, it could spoil your Hollandaise). Chop butter into blocks. Toss the eggs whites into the double boiler, add butter blocks and whisk continually till butter is melted into egg yolks. Take off the heat immediately and add a few squirts of lemon juice to tase. Add tarragon and HEY PRESTO! Hollandaise!! Now people say this is a tricky one to make – don’t believe them! And if, (there’s a small chance), your Hollandaise gets a little chunky, simply add an ice block or two and stir out the lumps 😉

Now you poach those 4 eggs. I know people like to use the old vinegar method, but it can take a while and if it’s not your best day, you certainly don’t want to stand there fighting eggs in vinegar while the kids are moaning and complain they are hungry. So I have found that eggs “poach” to perfection in a silicone muffin tray! Simply butter your tray, crack in the eggs, and oven cook for about 10 minutes, depending on your equipment. An air fryer will do it too!

Right so AVENGERS, ASSEMBLE! Warm the bowl mix and divide between 4 bowls. Pop your sliced avocado on top of the mixture, your egg on top of the avocado and drizzle with the hollandaise. You can now sprinkle with that lovely fresh coriander, and even crumb over grated/crumbled cheese of your choice. I can assure you, it is a WINNER! ENJOY!

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