“I kind of dove into the keto world and enjoyed it.”
Food Network star Ree Drummond—a.k.a. the Pioneer Woman—is known for her indulgent (sometimes carb-heavy) recipes. But apparently, after a stint on the keto diet, Ree’s now part of the low-carb game.
In an interview with People, Ree talked about going keto for a while last summer. “Last summer, I kind of dove into the keto [diet] world and enjoyed it,” she said. “It was a good exercise.”
I’ve found one simple and really delicious recipe from Ree Drummond and decided to share it with you.
Southwest Eggs Benedict with Chipotle-Lime Hollandaise
PREP TIME: 30 Minutes
COOK TIME: 15 Minutes
SERVINGS: 4 Servings
- 8 ounces, weight Uncooked Mexican Chorizo
- 4 Eggs
- 1/2 Avocado
- 4 English Muffin Halves, Toasted And Buttered
- Butter, For The English Muffins (if you eat a gluten-free or low carb/paleo diet you can use roasted sweet potato slices in place of the English muffin. I actually preferred that way and loved the bit of sweetness from the potatoes. )
- Dried Chipotle Powder Or Chili Powder, To Taste
- FOR THE HOLLANDAISE:
- 3 Egg Yolks
- 1/2 Lime, Juiced
- 1 teaspoon Diced Chipotles From A Can Of Chipotles In Adobo Sauce (or 1/4 Teaspoon Dried Chipotle Powder)
- 1 cup Butter
You will also need 4 silicone poaching cups if using an Instant Pot for poaching.
Turn oven to warming settings. If you don’t have a warming setting, preheat to the lowest possible temperature, then turn it off.
Meanwhile, divide chorizo into 4 portions and smash each portion flat, forming thin patties.
Heat a skillet over medium-high heat and cook each patty until completely done on the inside and has dark, crispy bits on the outside. Transfer the patties to a sheet pan and put them in the oven to keep warm.
Make the hollandaise by putting yolks, lime juice, and chipotles in a blender. Blend well.
Put the butter in a large glass measuring cup and microwave for about 45 seconds until completely melted and hot.
While the blender is running, slowly pour hot butter into the yolk mixture. It should thicken up pretty quickly. Taste, and add a pinch of salt or more chipotles if you think it needs it. Transfer the hollandaise to a bowl. Cover and place it in the oven with the chorizo patties to keep warm.
Start getting the eggs ready by poaching your eggs. If you prefer to do this on a stove top, then go for it. If you’d like to use your Instant Pot, put a cup of water in the insert pot along with the wire rack. Place 4 silicone poaching cups on the wire rack. Crack an egg into a liquid measuring cup, and then pour it into a poaching cup. Repeat with the other 3 eggs, making sure the yolks aren’t broken when they’re in the poaching cups.
Put the lid on the Instant Pot and set the steam release valve to “sealing”. Set it to high pressure for 3 minutes. When the 3 minutes is up, immediately turn the steam release valve to “venting” and get the poaching cups out of there as quickly as possible.
Run a spoon along the inside of the cup to release the egg (kind of like how you get an avocado half out of the skin). Place them on a paper-towel lined plate to catch any accumulated moisture.
Slice the avocado half into thin strips and toast (and butter) the English muffin halves if you haven’t already. You can also do this while the eggs are cooking.
Serve the eggs immediately by making the eggs benedict—place a chorizo patty on each muffin half. Top with a poached egg, a slice of avocado, and a drizzle of hollandaise. Sprinkle a pinch of chipotle powder on top if you like.
Note: To make a gluten-free or low carb version, use roasted sweet potatoes in place of the English muffins. Just cut a fat sweet potato into 1/2-inch slices, put them on a sheet pan and drizzle with avocado oil. Add a pinch of salt and roast at 425ºF for 15–20 minutes. Start these at the very beginning and keep them warm in the oven while you finish the rest of the components.