Cut off bell pepper tops so that peppers are 1 ½ inch high and remove and scrape out the center and all seeds.
Add one cup of water to the inner pot of the Instant Pot. Place the steamer rack inside of the pot.
Carefully crack an egg into each bell pepper cup.
Place each bell pepper on the steamer rack. Secure the Instant pot lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 2 to 3 minutes.
While eggs are cooking; prepare the sauce. In a small bowl combine mayonnaise, Dijon mustard, lemon juice, white vinegar, sea salt, black pepper, and ground turmeric. Whisk until blended. Set aside.
Once cooking time is complete, let it Naturally Release for 2 minutes the Quick Release the remaining pressure.
Open the lid and remove bell peppers and serve bell pepper egg cups on a bed of arugula leaves or spinach, and spoon the hollandaise sauce (made earlier) over the top of the egg cups. Garnish with fresh chopped parsley.
Notes
*Depending on how runny or done you prefer your egg yolks to be, you can adjust the cooking time to longer or shorter time periods.*All nutritional data are estimates based on the products I used*Yield: 4 egg cups, Serving Size: 1 egg benedict cup with sauce, Net Carbs per Serving: 5g, Amounts per Serving~