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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.
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.
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.
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.
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.
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Keto Eggs Benedict
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
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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!
Heather Harris says
Oh I love the idea of swapping the bread for tomato! This sauce looks divine!
Hope Pearce says
Love eggs benedict – it is one of my all time favourite breakfasts. This is a great idea to make it low carb!
Meredith says
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!!!
Kelly says
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.
Lisa MarcAurele says
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.
John says
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.
Lisa says
Thanks John!
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.
Gina says
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 says
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?
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!