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Keto Poached Egg Recipe on Smoked Haddock and a Bed of Spinach

Breakfast is famously described as the most important meal of the day. Which makes me wonder why everyone tries to make it the simplest and quickest meal of the day. There is a whole culture surrounding quick-grab breakfast bars, and grocery store aisles dedicated to sugary cereals. Why is it not more important to put effort into the first meal of the day?

A great breakfast is all about great ingredients, and this Keto poached egg on smoked haddock and a bed of spinach recipe is full of good food. Putting this meal together may take some extra time in the morning, but could you think of a better way to start your day?

Sourcing Quality Smoked Fish

Smoked fish is one of the best ingredients on the planet, in my humble opinion. There is an abundant amount of flavor that comes in each bite. There is nothing quite like smoking fish at home, and I would highly recommend investing in the hobby. But, I understand that the process can be lengthy, and it͛s not for everyone.

The trick to finding a quality smoked fish is to talk to the people producing it. If you visit a local butcher shop or fish shop, most of these small shops take the time to produce their own smoked ingredients. If you happen to live by the ocean, this is even easier, as fish markets will often have vendors with smoked fish options.

A Few Tips on Making Hollandaise Sauce

Hollandaise is what is referred to in French cuisine as a mother sauce. Meaning, it is one of the most important sauces a chef will need to know how to produce. Hollandaise is unique to most other sauces as it requires unbroken attention and action while being made. It can feel like a daunting task when making the sauce for the first time. Below, I have attached a few tips to keep in mind whether this is your first time or your hundredth.

• The temperature of the egg is what will make or break the sauce. When whisking over heat, if chunks begin to form, the eggs have started to scramble. The eggs should be at a smooth, almost frothy consistency with a creamy yellow color before adding in any fat.
• When you begin to add the fat, the eggs and ghee should whisk together easily. If they are not coming together, you can try adding a teaspoon of warm water to help the process along.
• Don͛t stop mixing. The emulsion process is driven by the consistent action of mixing.

Keto Poached Egg Recipe on Smoked Haddock and a Bed of Spinach

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Cuisine: American

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Description

Don’t let the steps fool you. This may take some time but it’s worth it.

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Ingredients

• 2 Tablespoons (30 ml) olive oil, to cook with
• 1 shallot, peeled and sliced
• 4 oz (115 g) baby spinach, stalks removed
• Salt and pepper, to taste
• 2 fillets smoked haddock (4 oz / 115g each), cubed (or use smoked salmon)
• 2 large eggs
• Chives snipped to garnish
• 1/3 cup (78 ml) Keto Hollandaise Sauce (half of the recipe there)

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Instructions

1. Heat the olive oil in a large pan over medium heat and add the shallots. Add the spinach after 30 seconds and stir continuously with a wooden spoon. Cook until the spinach has completely wilted. Season with salt and pepper and set aside to keep warm.
2. At the same time, bring a pan of water to a low simmer and add the diced haddock, poaching lightly for 8-10 minutes. Drain and set aside to keep warm.
3. To poach the eggs, bring a pan of water to a boil, then reduce to a simmer. Crack the eggs into the water one at a time and allow to poach for 4 minutes, then remove with a slotted spoon and set aside on a tray lined with kitchen paper. (Keep the pan of water simmering as you will need it to make the Hollandaise.)
4. To make the Hollandaise sauce, whisk the 3 egg yolks with the lemon juice in a bowl that you can easily hold over the pan of simmering water. Continue to whisk the mixture holding the bowl over the heat from the simmering water, monitoring the heat carefully to avoid the eggs scrambling. Once light and fluffy, add the melted ghee 1 Tablespoon at a time to the eggs, whisking continuously until the ghee has all been incorporated and the Hollandaise has thickened.
5. To serve, divide the warm spinach between two plates and add the diced haddock. Top with the poached egg and serve with the Hollandaise sauce spooned over.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs:  4 g

Nutrition

• Calories: 624
• Sugar: 3 g
• Fat: 52 g
• Carbohydrates: 7 g
• Fiber: 3 g
• Protein: 37 g