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
- Place egg yolks in a blender or food processor.
- Melt the butter in the microwave until bubbling.
- 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
- 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.
- 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
Nutrition
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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.
