To make the protein sparing buns, preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper and spray with Primal Kitchen Avocado oil spray and set aside.

Separate the eggs (save 4 yolks for hollandaise), and place the whites into a large bowl or stand mixer.

In a small bowl, mix together the egg white powder, allulose, gelatin, salt and cream of tartar. Add the dry ingredients to the egg whites and whip the whites for a few minutes until VERY stiff.

Let completely cool before cutting or the buns will fall.

Make the easy hollandaise sauce: Place the butter in a microwave safe bowl and heat for about 1 minute until very hot.

Slowly stream in the hot butter into the mixture while the stick blender is running, slowly moving up and down to emulsify the hollandaise. If the hollandaise breaks, try adding a tablespoon or 2 of water.

To assemble the Protein Sparing Bread Eggs Benedict, place 2 bun halves on each plate and top with ham.

Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each ham covered protein sparing bun.

Top each egg with 2 tablespoons of hollandaise sauce and serve hot.

POACHING EGGS TIP: add a few tablespoons of apple cider vinegar to the simmering water you poach the eggs in. This helps hold the whites together.