It’s easy to make a low carb Eggs Benedict by replacing the English muffin. This version uses a quick to prepare low carb Hollandaise sauce and bread.
When I was in college, there was a country restaurant that we’d go to for breakfast. I’d always get my eggs done the same way.
This low carb Eggs Benedict recipe is my updated version of my all time favorite breakfast treat. And, it’s served with a quick and easy low carb Hollandaise Sauce poured on top.
The traditional recipe calls for a toasted English muffin on bottom. So, I used my low carb Paleo English Muffin recipe that cooks up fast in the microwave.
It was easy to lower the carbs in the recipe. I simply switched out the bread with a low carb version. Sometimes, I just use a thick slice of tomato in place of the muffin.
Although I used 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 or Soul Bread in the 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.
Low Carb Eggs Benedict with Hollandaise Sauce Recipe
Eggs Benedict – Hollandaise Sauce
Ingredients
- 3 egg yolks
- 7 ounces butter
- 1 Tablespoon lemon juice
- dash salt
- dash pepper
- dash cayenne
- 4 eggs poached
- 4 slices Canadian bacon cooked (or sliced ham)
- 4 halves Low Carb English Muffins toasted
Instructions
Prepare Hollandaise Sauce
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Place egg yolks in a blender or food processor.
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Melt the butter in the microwave until bubbling.
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With the blender or food processor running, gradually add the hot butter in a steady stream to the egg yolks until the sauce is thick and creamy. Add the lemon juice. If the sauce is too thick, add a little warm water. Season to taste with salt, pepper, and cayenne. Remove from blender or food processor and keep warm.
Assemble Eggs Benedict
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Poach Eggs: Place 2-3 inches of water in a deep skillet or saucepan with a dash of salt. 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.
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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.
Recipe Notes
Servings: 4
Carbs per serving: 5 g
Each sauce serving: 397.5 calories, 87.3g fat, 0.7g carb, 8.5g protein.
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Courtney says
I followed the hollandaise sauce recipe to a T and it’s nothing but liquid. 🙁
Lisa says
Sorry about that. I’ll see if I can rework the recipe to make it more fail-proof.
Vicky says
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.) 🙂
Lisa says
Thanks Vicky! I agree with you. It’s well worth the carbs to add in some avocado!
Pansy says
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!!
Lisa says
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!
Jan says
But yolks not cooked, That scares me
Lisa says
I used to feel that way, but I haven’t had any issues so it doesn’t bother me any more.
Pansy says
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!
Lisa says
Agree! It’s my favorite so the easier, the better!
Ana says
Hi Lisa! Cant wait to make this sauce! Do you have the calories by any chance?
Lisa says
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.
Shannon Westrup says
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!
Lisa says
Shannon – Great tip on the breading. I’m gonna have to give the fried green tomatoes a try!