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Home / Recipes / Keto Breakfast

Keto Eggs Benedict Made Easily at Home

By Lisa MarcAurele · Aug 14, 2020 · 24 Comments

10.7K shares
Jump to Recipe
low carb keto eggs benedict recipe

An easy to make keto eggs benedict that combines poached eggs with bacon or ham smothered in hollandaise sauce. It’s a popular breakfast dish at restaurants that’s easy to make at home.

keto eggs benedict on plates
Article Index
  • What is Eggs Benedict?
  • How many carbs in eggs Benedict?
  • Making eggs Benedict low carb
  • How to Poach the Eggs
  • Low Carb Bread Options
  • Recipe

When I was in college, there was a country restaurant that I’d go to for breakfast with classmates. I’d always order poached eggs on top of a toasted English muffin with Canadian bacon and hollandaise sauce. This keto eggs Benedict is a low carb version of that favorite dish.

Since I no longer eat regular bread, I use my Paleo English Muffin recipe instead to make the dish at home. It’s a minute muffin that cooks up fast in the microwave. And the hollandaise sauce whips up easily in a blender or mixing bowl.

What is Eggs Benedict?

The dish is very similar to eggs Florentine which either adds spinach or replaces the ham with it. It’s named after a Wall Street broker who ordered it at the Waldorf Hotel in New York City in 1894. However, the original version topped buttered toast with crisp bacon and two poached eggs then covered it with hollandaise sauce.

These days, most restaurants use a toasted English muffin as the base. Each muffin half is then topped with a slice of grilled Canadian bacon and a poached egg. It’s finished off with hollandaise sauce poured over it.

assembling keto eggs benedict

How many carbs in eggs Benedict?

These days, I still order eggs Benedict at a local breakfast diner. That’s because hollandaise sauce carbs are low so I only need to ditch the muffin. I just ask them to use a slice of tomato in place of the bread.

Making eggs Benedict low carb

It’s easy to lower the carbs in the traditional recipe. Simply switch out the bread with a low carb version. Or you can just use a thick slice of tomato in place of muffin. A grilled slice of eggplant would work too.

egg into simmering water
poached egg on spoon

How to Poach the Eggs

The traditional method of poaching eggs is to drop them in 2 to 3 inches of simmering water. Cook until the whites are firm and then remove with a slotted spoon.

BBC goodfood, recommends adding a drop of vinegar to either the egg or water. And they also suggest creating a gentle whirlpool in the water so the egg white wraps around the yolk. However, this doesn’t work too well with multiple eggs.

You can also poach eggs in a sauce. A popular recipe that does that is Shakshuka which poaches 4 to 6 eggs in a tomato based sauce.

serving poached eggs with hollandaise sauce

Low Carb Bread Options

Although I like to use a minute muffin as the base for this low carb Eggs Benedict, any bread that’s low in carbs will work. You could use my basic quick bread, almond flour bread, or coconut flour bread. Soul Bread is another popular keto bread recipe.

If you aren’t into making your own bread, you can buy some that are pre-made. I’ve reviewed the ThinSlim Foods brand, but LC Foods also sells fresh baked low carb bread.

The great thing is that as more people jump on the low carb way of eating, more companies are selling foods that fit the diet. I’m hoping one day, low carb will be the standard diet.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

low carb keto eggs benedict hollandaise sauce

Keto Eggs Benedict

4.43 from 7 votes
Eggs Benedict can be made low carb by replacing the traditional English muffin. This version uses a quick to prepare Hollandaise sauce and low carb bread.
Prep Time:10 minutes mins
Cook Time:5 minutes mins
Total Time:15 minutes mins
Course: Breakfast
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 4 people
Calories: 252

Video

Ingredients

  • 4 large eggs
  • 4 slices Canadian bacon cooked (or cooked sliced ham or bacon)
  • 1 batch Keto Hollandaise Sauce
  • 4 halves Low Carb English Muffins toasted

Instructions

  • Place 2-3 inches of water in a deep skillet or saucepan with a drop of vinegar. Bring water to a boil then reduce heat to just under boil.
  • Carefully break eggs into hot water and cook until whites are firm. Remove with slotted spoon.
  • Place slices of toasted low carb English muffins (or tomato slices) on plates. Top each with a slice of Canadian bacon (or ham). Place poached eggs on top and pour Hollandaise sauce over eggs. Sprinkle with paprika if desired.

Notes

The toasted low carb muffins can be replaced with slices of tomato. And spinach can be used in place of ham for an eggs Benedict Florentine.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1egg muffin | Calories: 252 | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 274mg | Sodium: 473mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 646IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg

Additional Info

Net Carbs: 1 g | % Carbs: 1.6 % | % Protein: 24.6 % | % Fat: 73.8 % | SmartPoints: 9
Values
Array
(
    [serving_size] => 1
    [calories] => 252
    [carbohydrates] => 2
    [protein] => 15
    [fat] => 20
    [saturated_fat] => 10
    [cholesterol] => 274
    [sodium] => 473
    [potassium] => 222
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 646
    [vitamin_c] => 19
    [calcium] => 35
    [iron] => 1
    [serving_unit] => egg muffin
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: August 7, 2010...
Last Updated: October 15, 2019
« Easy Keto Hollandaise Sauce
Quick & Easy Chocolate Tofu Pudding Dessert »

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Reader Interactions

Comments

  1. Kim

    July 18, 2020 at 9:28 am

    5 stars
    Delicious and easy! This is the first hollandaise I’ve made that didn’t “break.” Thanks for another great recipe!

    Reply
  2. Heather Harris

    October 22, 2019 at 10:55 am

    5 stars
    Oh I love the idea of swapping the bread for tomato! This sauce looks divine!

    Reply
  3. Hope Pearce

    October 15, 2019 at 11:52 pm

    5 stars
    Love eggs benedict - it is one of my all time favourite breakfasts. This is a great idea to make it low carb!

    Reply
  4. Meredith

    October 15, 2019 at 8:53 pm

    5 stars
    I love the idea of using a tomato slice instead of an english muffin! We always make Eggs Benedict for Christmas Breakfast and I can't wait to try your low-carb version. Thank you!!!

    Reply
  5. Kelly

    December 08, 2018 at 5:03 pm

    Hey Lisa!

    Mine turned out super thin and watery. Is there something that I maybe did wrong? It tasted wonderful, just didn’t get the consistency right.

    Reply
    • Lisa MarcAurele

      December 08, 2018 at 5:07 pm

      I think it has to do with temperature. It should thicken as it cools a bit due to the butter. But this is a recipe I'd like to tweak a bit more to make it more fail proof.

      Reply
  6. John

    September 11, 2018 at 6:35 pm

    5 stars
    Thanks for another great recipe. Very happy with results. BTW I used sausage patties rather than the english muffins. Might seem strange but works somehow. Big hit with my crowd. Love the site.

    Reply
    • Lisa

      September 12, 2018 at 9:24 am

      Thanks John!

      Reply
  7. Courtney

    August 08, 2018 at 8:07 am

    1 star
    I followed the hollandaise sauce recipe to a T and it’s nothing but liquid. 🙁

    Reply
    • Lisa

      August 08, 2018 at 8:05 pm

      Sorry about that. I'll see if I can rework the recipe to make it more fail-proof.

      Reply
      • Gina

        June 02, 2019 at 6:21 pm

        It came out thick enough for me. But it just tasted like butter, not like Hollandaise sauce. I've added more of the seasoning options (salt etc) but still doesn't taste like what I'm used to. Any suggestions?
        Also, there is quite a supply of it now that I don't know what to do with. How long can it be stored? Can it be frozen?
        Thanks much,
        Gina

      • Lisa MarcAurele

        June 02, 2019 at 8:35 pm

        I'm sorry it didn't work out for you. This is a recipe I'd like to improve on. You can freeze it for longer. Maybe it's the lemon?

  8. Vicky

    January 29, 2017 at 5:59 pm

    5 stars
    My favorite breakfast-oriented restaurant (Elmer's, here in the Pacific Northwest) serves avocado slices on what they call "Avocado Benedict." It adds only a few carbs and is delicious. I want to try avocado with your recipe.

    I'm really pleased to find your site; the Chicken Cordon Bleu Casserole has become a staple in my home. Now, checking your site is my requirement before a weekly shopping trip for groceries.

    By the way: I enjoy that you are an excellent writer. (I'm a long-term writer and editor--well-written blogs are delightful to me.) 🙂

    Reply
    • Lisa

      January 29, 2017 at 8:23 pm

      Thanks Vicky! I agree with you. It's well worth the carbs to add in some avocado!

      Reply
  9. Pansy

    February 16, 2016 at 6:58 pm

    It's now the fastest part of the meal! I love it and then I take the leftover whites a few days later when I have time I make meringue cookies! (coconut are m favorite so far!) Thanks for the fast easy recipe!!

    Reply
    • Lisa

      February 16, 2016 at 7:17 pm

      Great way to use the egg whites up! I'm going to try baking the eggs over ham in muffin tins next to make it even easier!

      Reply
  10. Jan

    January 11, 2016 at 7:49 pm

    But yolks not cooked, That scares me

    Reply
    • Lisa

      January 12, 2016 at 12:48 pm

      I used to feel that way, but I haven't had any issues so it doesn't bother me any more.

      Reply
  11. Pansy

    January 10, 2016 at 4:22 pm

    Oh a faster way to make hollandaise!! Now I do have time maybe to make this for breakfast before work, I love the green tomato idea because it's a favorite around here, but the ripe tomato will work until I can get green ones!! Thanks so much, I love Eggs Benedict but not the time it takes to make!

    Reply
    • Lisa

      January 10, 2016 at 4:49 pm

      Agree! It's my favorite so the easier, the better!

      Reply
  12. Ana

    November 11, 2014 at 12:28 pm

    Hi Lisa! Cant wait to make this sauce! Do you have the calories by any chance?

    Reply
    • Lisa

      November 11, 2014 at 1:23 pm

      Ana - For each serving of sauce (1/4 of recipe) I get the following: 397.5 calories, 87.3g fat, 0.7g carb, 8.5g protein.

      Reply
  13. Shannon Westrup

    January 11, 2012 at 3:13 am

    This is a stellar recipe. The suggestion of tomato for the base is good too. I've used ripe red tomatoes, and also fried green tomatoes, and both are fine. Just use a low-carb breading for the fried green tomatoes - an easy one is equal parts of almond flour, gluten & grated parmesan pulse to a fine powder in your food processor.

    This is the best blog I've run across is years! Keep up the good work!

    Reply
    • Lisa

      January 14, 2012 at 1:13 pm

      Shannon - Great tip on the breading. I'm gonna have to give the fried green tomatoes a try!

      Reply
4.43 from 7 votes

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