The best part of keto eggs Benedict is the rich hollandaise sauce. So ditch the high carb English muffin and use a quick low carb bread instead!
Eggs Benedict and a Bloody Mary is my favorite brunch. 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 that I could easily make a keto version! And while this is a multi-step recipe, the hearty delicious result is very much worth it, in my opinion.
Keto alternatives to English muffin
At some point, it finally occurred to me that the only high-carb part of eggs Benedict is the English muffin, and I suddenly realized that I could easily replace it with a keto alternative. So I did, and we loved the rich, delicious result.
There are three alternatives that I could think of to the English muffin:
- Oopsie rolls - made with eggs and cream cheese. They are baked in your oven.
- 90-second bread - made with coconut flour. It's "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 oopsie rolls. But the 90-second bread and the 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.
When I posted this keto eggs benedict recipe on Facebook, one reader commented that another option is to simply omit the bread. That's very true. No doubt, the flavor in this dish comes from the meat, the eggs and the sauce. However, it IS nice to have something to sop up the yummy egg yolks.
The ingredients you'll need
Here's an overview of the ingredients you'll need to make this recipe. The exact measurements are listed in the recipe card below:
90-second bread: Or you could use any of the other keto bread ideas mentioned above, or even omit the bread altogether.
Hollandaise sauce: I make it using an immersion blender. It's really quite easy.
Large eggs: I'm partial to those gorgeous cage-free eggs with an almost orange yolk.
Canadian bacon: You can also use thick slices of lunchmeat ham.
How to make keto eggs benedict
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to make the bread and toast it in a buttered skillet. Set it aside.
2. Next, you make the hollandaise sauce using an immersion blender. Set that aside too.
3. Now poach the eggs and briefly heat the Canadian bacon. I 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.
4. Assemble the dish: place a slice of Canadian bacon on each piece of bread. Top with a poached egg. Spoon 2 tablespoons of hollandaise sauce on top. Serve immediately.
Can I keep leftovers?
Not really. Keto eggs benedict is one of those dishes that should be enjoyed right away, and the leftovers should be discarded. So try to make only as much as you know you'll be able to eat!
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Keto Eggs Benedict
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 fresh lemon juice
- 1 teaspoon Diamond Crystal kosher salt
- Pinch cayenne pepper
- 8 tablespoons unsalted butter
- 2 large eggs
- 2 slices Canadian bacon
Make the bread:
- In a small microwave-safe bowl (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 coconut flour and ¼ teaspoon 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, kosher 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.
- Place your immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the melted butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
Poach the eggs:
- It's easiest to use a microwave egg poacher – follow the manufacturer's directions. Generally 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.
- Serve immediately.