The best part of Eggs Benedict is the rich hollandaise sauce. So ditch the English muffin and use a quick, low-carb bread instead!
Eggs Benedict is my favorite brunch item, but it's been several years since I ordered this dish because I don't eat bread anymore. I don't know why it took me so long to realize I could create a keto version by making quick keto bread instead of an English muffin! And while this is admittedly a multi-step recipe, the hearty, delicious result is worth it, especially for special occasions.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Keto bread: I use 90-second bread.
- Hollandaise sauce: I make it using an immersion blender. It's easy once you get the hang of it.
- Eggs: I use large eggs and poach them.
- Canadian bacon: You can also use thick slices of lunchmeat ham.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Make the bread and toast it in a buttered skillet. Set it aside.
Make the hollandaise sauce using an immersion blender. Set that aside, too, then poach the eggs and briefly heat the Canadian bacon.
To assemble, place a slice of Canadian bacon on each piece of bread. Top with a poached egg. Spoon two tablespoons of hollandaise sauce on top. Serve immediately.
Recipe Tips
- I usually poach the eggs in the microwave using a silicone egg poacher. It's quick and easy.
- As for the Canadian bacon, you can heat it in a skillet or simply microwave it for a few seconds.
Recipe FAQs
When making this recipe, there are three alternatives to the traditional English muffin:
Cloud bread - made with eggs and cream cheese and baked in the oven.
90-second bread - made with coconut flour and "baked" in the microwave.
Keto English muffin - made with almond flour and "baked" in the microwave.
All of these options are good. The tastiest is probably cloud bread. But the 90-second bread and low-carb English muffin are also excellent, and easier to make. So it's really up to you. I usually opt for 90-second bread.
Yes, absolutely. No doubt, the flavor in this dish comes from the meat, eggs, and sauce. However, it IS nice to have something to sop up the yummy egg yolks.
Yes! Sure, this is a classic brunch dish, but I often serve it for dinner. Breakfast-for-dinner is always fun, and in this case, since this recipe takes some time to make, I don't always feel like making it for our first meal of the day, before I've had a chance to fuel up. So the perfect solution is to serve it for dinner. No one complains. 🙂
This is one of those dishes that should be enjoyed immediately, and the leftovers should be discarded. So try to make only as much as you know you'll be able to eat!
Recipe Card
Keto Eggs Benedict
Video
Ingredients
For the bread:
- 3 tablespoons unsalted butter - divided
- 2 pinches salt - divided
- 2 large eggs - divided
- 2 tablespoons coconut flour - divided
- ½ teaspoon baking powder - divided; gluten-free if needed
For the hollandaise sauce:
- 1 large egg yolk
- 1 teaspoon water
- 1 teaspoon lemon juice - freshly squeezed
- ½ teaspoon salt
- Pinch cayenne pepper
- 8 tablespoons unsalted butter
To assemble:
- 2 large eggs
- 2 slices Canadian bacon
Instructions
Make the bread:
- In a small, microwave-safe bowl or ramekin (mine measures 3 inches on the bottom and 3.5 inches at the top), melt 1 tablespoon of butter in the microwave.
- Allow the melted butter to slightly cool, then mix in one egg, a pinch of salt, 1 tablespoon of coconut flour, and ¼ teaspoon of baking powder. Mix patiently until smooth.
- Microwave the mixture on high for 90 seconds. Take care when removing it from the microwave. The bowl will be hot.
- Let the bread slightly cool, then gently, with a paring knife, loosen the bread edges and remove from the bowl, inverting it onto a paper towel.
- Repeat the process with the remaining bread ingredients to make a second piece of bread. Set aside.
Toast the bread:
- Heat 1 tablespoon of butter in a nonstick skillet. Add the two pieces of bread. Cook, gently pressing on them with a spatula to ensure even toasting, until golden, about 3 minutes per side. Set aside.
Make the hollandaise sauce:
- Add the egg yolk, water, lemon juice, salt, and cayenne pepper into a cup that just fits the head of an immersion blender. I use a 16-oz coffee mug.
- Cube the butter and place it in a glass measuring cup. Melt the butter in the microwave, in 30-second increments. The butter should be hot, not just melted - see notes below.
- Place your immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
Poach the eggs:
- You can poach eggs the old-fashioned way on the stovetop, but it's easiest to use a microwave egg poacher – follow the manufacturer's directions. Usually, you would need to add a little water to the poacher cavities, break the eggs into the poacher, cover, and microwave for 60-90 seconds for two eggs.
Heat the Canadian bacon:
- You can place the slices on a microwave-safe plate and microwave them for 20 seconds. Or heat them in the skillet you used to toast the bread slices.
Assemble the eggs Benedict:
- Place a slice of Canadian bacon on each slice of bread. Top with a poached egg.
- Spoon 2 tablespoons of hollandaise sauce on top. Garnish with parsley (if desired) and serve.
Notes
- The FDA recommends cooking eggs thoroughly.
- You can't keep leftovers from this recipe, so try to only make as much as you are able to eat right away.
- You want the butter to be hot, not just melted. If you worry about it splattering in the microwave, you can heat it up in a small saucepan on the stovetop over medium-high heat until it's melted and the foam subsides.
- To further increase your chances of success and reduce the risk of the hollandaise sauce separating, try using ghee (clarified butter) instead of butter. Since clarified butter contains no water, it's easier to stabilize and thicken the sauce when using it. For the same reason, you can skip the water. Add it later if needed, if the sauce is too thick.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Monica says
Can I use almond flour instead?
Vered DeLeeuw says
Hi Monica,
Yes - you can use this bread. It's made with almond flour.