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.
Place egg yolks in a blender or food processor. Alternatively, a mixing bowl and hand mixer can be used.
Melt the butter in the microwave or on the stove top until bubbling.
With the blender or food processor running (or hand mixer), 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. Serve immediately. (Can be kept warm in container submerged in warm water for a short period of time if needed.)
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.
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Notes
It's best to make the sauce right before serving as it tends to break. Hollandaise sauce can be kept warm in container submerged in warm water for a short period of time. If it separates, you can try mixing in a little boiling water in tiny additions or whisk in another egg yolk.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.