Egg's Florentine with Coconut Flour Pancakes

  Today I made the best breakfast ever - and I'm not just saying it - it was amazing! I’ve made eggs Florentine once before, when I first started low carb/keto and it wasn’t great – I used coconut flour to make the sauce and it was just too grainy – I never made that mistake again, I also used toast back then too. This eggs florentine was everything you need in an egg dish - creamy, cheesy, eggy and delicious, it also had plenty of pancakes to mop up the sauce and yolk - I could actually eat this again right now, if I wasn't still full up from eating it breakfast time.  I guess this isn’t a true eggs Florentine as I didn’t use tomatoes, or hollandaise sauce – truth be told I’ve never made a hollandaise sauce before and it seems a bit fiddly, maybe one day.

I came up with the eggs Florentine recipe late last night, but when I woke this morning I debated whether to make the eggs florentine –it just seemed like too much effort that early in the morning – but you can’t just stick some cereal in a bowl with low carb/ keto and call it a day, you need to be creative on times, and since I was all out of breakfast ideas I got cracking with the eggs Florentine - and I’m glad I did. My initial idea for the sauce was with double cream, butter and some cheddar – a plausible cheese sauce in my opinion, but it seemed a bit rich for a morning breakfast, plus I had planned whipped cream for supper, so I needed a different idea - that’s when I settled on cream cheese – yup cream cheese, who would have thought you could make a delicious sauce from it.

Eggs Florentine with Coconut Flour Pancakes 

The eggs Florentine combined with the coconut flour pancakes is a bit time consuming to make and you do need to be good at multitasking in order to have it all ready at the same time - so it’s not suitable for your average busy person, but if you happen to have a spare 30-40 mins on hand, then definitely try this - you won’t regret it.

The coconut flour pancakes were made with my usual ‘bread’ pancake recipe - which you can find here  but with Italian seasoning added in to give them a bit more flavour for the egg dish – I’m actually useless with herbs and spices and thought the cheese sauce may overpower the Italian seasoning, but it totally didn't.

Coconut Flour Pancakes

• 1 – Free Range Egg
• 20g - Coconut Flour
• 60ml – Almond Milk (Any low carb milk)
• ¼ tsp - Baking Powder
• 1/8 tsp - Apple Cider Vinegar
• 2 tsp – Italian Seasoning
• Himalayan Salt
• Ghee, or Unsalted Butter

Coconut Flour Pancake Instructions

• Beat the egg in a bowl with the salt, gradually add the coconut flour and combine until the batter is smooth and lump free, add the Italian seasoning.
• Melt your oil in a non-stick, or cast iron skillet on a low heat
• Spoon your coconut flour batter into the pan and cook slowly, pushing the sides of the pancake with the spatula to create a thicker, smaller pancake.
• Cook both sides and then plate up.

Cheese Sauce Ingredients

• 50g – Philadelphia Full Fat Cream Cheese
• 3 tbsp – Almond Milk
• 30g – Cheddar – I use extra strong
• Cheese Sauce Instructions
• When you’re cooking your pancakes and poaching your eggs, melt the cream cheese in a saucepan on a low heat, with the almond milk.
• When the cream cheese is smooth take off the heat and add the cheese, stirring occasionally. When the cheese is nearly melted add back to the heat – this stops the cheese from going stringy.
• Now that the main components are cooked all you have to do now is wilt some spinach, poach your eggs and plate up.

It’s quite simple right?

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