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    Home / Recipes / Keto Breakfasts

    Keto Eggs Benedict Made Easily at Home

    By Lisa MarcAurele on Oct 15, 2019 24 Comments - This post may contain affiliate links. See Disclosure

    10712 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    low carb keto eggs benedict recipe
    Nut-FreeKid FriendlyQuick

    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
    Jump to:
    • 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 ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    low carb keto eggs benedict hollandaise sauce

    Keto Eggs Benedict

    Author: Lisa MarcAurele
    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 Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Breakfast
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    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

    low carb yum simple keto cookbook

    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
    )
    

    Note 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.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele 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
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    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

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