The best part of eggs Benedict is the rich hollandaise sauce. So ditch the English muffin and use a quick low-carb bread instead!
And while this is certainly an involved, multi-step dish, the tasty, festive result is well worth it, especially on special occasions.
Eggs Benedict and a tall Bloody Mary are by far my favorite brunch items. 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 if I make a quick keto bread instead of using an English muffin! And while this is admittedly a multi-step recipe, the hearty, delicious result is very much worth it, in my opinion.
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Ingredients
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: Alternatively, you could use any of the other keto bread ideas mentioned below, or even omit the bread altogether. As we've already established, the flavor is in the other ingredients, not in the bread.
Hollandaise sauce: I make it using an immersion blender. It's really quite easy once you get the hang of it.
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.
Instructions
Making a keto version of eggs benedict is not that difficult! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to make the bread and toast it in a buttered skillet. Set it aside.
Next, make the hollandaise sauce using an immersion blender. Set that aside too.
Now, poach the eggs and briefly heat the Canadian bacon.
Assemble the dish: place a slice of Canadian bacon on each piece of bread. Top with a poached egg. Spoon two tablespoons of hollandaise sauce on top. You can garnish the dish with chopped parsley if you wish, but that's purely optional.
Expert tips
- 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.
Frequently asked questions
When making this recipe, there are three alternatives to the English muffin:
Cloud bread - made with eggs and cream cheese. It's 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.
Yes, absolutely. 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.
It looks like there are two possible explanations, both relating to patrons of certain famous restaurants asking for this type of dish. The patrons were named Benedict, of course.
Storing leftovers
This is actually 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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Recipe card
Keto Eggs Benedict
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 fresh lemon juice
- 1 teaspoon Diamond Crystal kosher 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 (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.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 