Recipes

Keto Eggs Benedict

This Keto Eggs Benedict Recipe swaps out the English muffins for my Keto Everything Buns. Toasted keto bread, layered with Canadian bacon and a perfectly poached egg, topped with homemade keto hollandaise sauce and chopped fresh chives. It is the perfect low carb brunch recipe.

a white plate with a serving of eggs Benedict, with a gravy boat and a basket of buns in the background.

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Ingredients in Keto Eggs Benedict

a white plate with a serving of eggs Benedict, with a gravy boat and a basket of buns in the background.

Ingredients Notes

  • Everything Buns: To make this a low carb eggs benedict we are trading in the English muffins for my Keto Everything Buns.

  • Canadian Bacon: For this recipe I used pre-sliced, pre-cooked Canadian bacon. You could also use ham, sausage, or bacon. (check out more variations below)

  • Eggs: Traditionally, eggs benedict is served with poached eggs. I give tips for making the perfect poached egg below. However, this is delicious with eggs cooked any way – over easy, over medium, over hard, or even scrambled. (Try this Keto Eggs Benedict Casserole)

  • White vinegar: The vinegar is for poaching the eggs. It helps keep the whites together.

  • Hollandaise: Classic hollandaise is already very keto-friendly as it is simply eggs, butter and lemon juice. For this keto eggs benedict recipe I used my Homemade Hollandaise Recipe. You can use store bought but just be sure to check the ingredient list and the carb count.

How to Make Low Carb Eggs Benedict

Step by Step Instructions

STEP 1: Prepare the Keto Everything Buns and Keto Hollandaise as per the directions. Split two of the buns in half and toast them. 

STEP 2: Crack the eggs into individual small bowls or ramekins. Bring a small pot of water to a rapid boil. Once it begins to boil, reduce the heat and let it simmer. Add the vinegar to the water. Give the water a swirl to create a whirlpool effect. Gently slip an egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water. Repeat this process with all 4 eggs.

STEP 3: Heat the Canadian bacon in a pan on the stovetop until warmed through. Top each toasted bun with 2 slices of Canadian bacon. Top each one with a poached egg. 

STEP 4: Pour the hollandaise sauce over top and garnish with fresh chives and cracked black pepper, if using. 

a white plate with a serving of eggs Benedict, with a gravy boat and a basket of buns in the background.

Recipe Tips and Variations

  • Storage: I recommend storing all elements of the leftover keto eggs benedict separately. Wrap the buns in paper towels and store them in an airtight container.

  • Reheating: Because hollandaise doesn’t reheat well, this is best eaten fresh. If you do end up with leftovers and need to reheat the hollandaise, reheat it very slowly at a lower temperature to avoid scrambling the eggs.

  • Skip the bun: If you do not want to take the time to make the low carb bread recipe, simply load your plate up with your favorite low carb meats and veggies and then top it with a poached egg and the hollandaise sauce. Delicious!

  • Make it with biscuits: This is also great on keto biscuits. Try it with these White Cheddar and Sausage Breakfast Biscuits, Cheddar Dill Biscuits, or these Cheddar Bacon Jalapeño Biscuits.

  • Change up the protein: This is also delicious made with sausage, bacon, ham, or even crab and shrimp.

  • Use Sausage gravy: In place of the hollandaise sauce, this is also delicious topped with Keto Sausage Gravy.

  • Make it vegetarian: In place of the Canadian bacon, swap it out for sautéed spinach and tomato slices to make a keto eggs Florentine.

  • Add avocado: Avocado adds a nice creaminess to this gluten free eggs benedict.

a white plate with a serving of eggs Benedict, with a gravy boat and a basket of buns in the background.

Frequently Asked Questions

How do you make keto hollandaise?

In a stainless steel mixing bowl, whisk the egg yolks and lemon juice together. The mixture should get thicker and increase in volume. Heat a saucepan with 1 to 2 inches of water in it over medium heat until the water is simmering. Lower the heat to medium low. Place the bowl over top of the saucepan, making sure that the water is not touching the bottom of the bowl or else the eggs will begin to scramble. Continue whisking rapidly. Little by little, whisk in the melted butter until the sauce has thickened and is light and fluffy. Remove from the heat and gently whisk in hot sauce, cayenne pepper and sea salt.

How do you make perfect poached eggs?

Bring a small pot of water to a rapid simmer. Add ½ teaspoon of white vinegar to the water. Give the water a swirl to create a whirlpool effect. Gently slip an egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water.

More Keto Breakfast Recipes

  • Keto Eggs Benedict
  • Waffle Omelets with Cheese Sauce
  • Fortune Cookie Keto Waffles
  • Sour Cream and Chive Egg Clouds

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a white plate with a serving of eggs Benedict, with a gravy boat and a basket of buns in the background.

Keto Eggs Benedict



  • Author:
    Kyndra Holley

  • Total Time:
    1 hour 10 minutes

  • Yield:
    4 servings

  • Diet:
    Gluten Free


Print Recipe


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Description

This Keto Eggs Benedict Recipe swaps out the English muffins for my Keto Everything Buns. Toasted keto bread, layered with Canadian bacon and a perfectly poached egg, topped with homemade keto hollandaise sauce and chopped fresh chives. 


Ingredients

  • 2 Keto Everything Buns
  • one batch Keto Hollandaise
  • ½ teaspoon white vinegar
  • 4 large eggs
  • 8 slices Canadian bacon
  • 2 fresh chives, chopped
  • cracked black pepper, optional

Instructions

  1. Prepare the Keto Everything Buns and Keto Hollandaise as per the directions. 
  2. Split two of the buns in half and toast them. 
  3. Crack the eggs into individual small bowls or ramekins. Bring a small pot of water to a rapid boil. Once it begins to boil, reduce the heat and let it simmer. Add the vinegar to the water. Give the water a swirl to create a whirlpool effect. Gently slip an egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water. Repeat this process with all 4 eggs.
  4. Heat the Canadian bacon in a pan on the stovetop or in the microwave until warmed through. Top each toasted bun with 2 slices of Canadian bacon. Top each one with a poached egg. 
  5. Pour the hollandaise sauce over top and garnish with fresh chives and cracked black pepper, if using. 

Notes

  • Net carbs per serving: 5.4g
  • Storage: I recommend storing all elements of the leftover keto eggs benedict separately. Wrap the buns in paper towels and store them in an airtight container.
  • Reheating: Because hollandaise doesn’t reheat well, this is best eaten fresh. If you do end up with leftovers and need to reheat the hollandaise, reheat it very slowly at a lower temperature to avoid scrambling the eggs.
  • Change up the protein: This is also delicious made with sausage, bacon, ham, or even crab and shrimp.
  • Make it vegetarian: In place of the Canadian bacon, swap it out for sautéed spinach and tomato slices to make a keto eggs Florentine.
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Keto Breakfast Recipes
  • Method: Poached
  • Cuisine: American

Nutrition

  • Calories: 486
  • Fat: 45g
  • Carbohydrates: 5.4g net carbs
  • Protein: 22g

Keywords: keto eggs benedict, low carb eggs benedict, gluten free eggs benedict, keto English muffin, keto hollandaise, how to poach an egg

The post Keto Eggs Benedict appeared first on Peace Love and Low Carb.

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