Keto Eggs Benedict is made with a low carb cauliflower hash brown base, perfectly poached eggs and topped with a low carb Hollandaise Sauce.
Keto Eggs Benedict
Breakfast does not have to be boring when you are eating low carb. It doesn’t have to mean giving up things you love either. It just means finding a healthier way to make the things you love like this Keto Eggs Benedict.
This low carb Eggs Benedict is the perfect substitution for Eggs Benedict and you will not miss the English muffin that is normally with it!
Looking for more Low Carb breakfast recipes? Check these out!
- Bacon egg and cheese breakfast casserole
- Keto Biscuits and gravy
- Gingerbread keto waffles
- Chaffle breakfast sandwich
- Pumpkin Spice Keto Waffles
- Low Carb Cinnamon Apple donuts
- Keto Pancakes
- Ham and cheese Rolled omelet
- Tomato Basil Omelet
What is Eggs Benedict?
Eggs Benedict is a well known American breakfast or brunch dish. Traditionally having two halves of an English muffin, each half topped with a piece of Canadian bacon, a poached egg, and hollandaise sauce.
To make the meal that is traditionally not low carb, perfect for enjoying while on a low carb diet we change out the english muffin and use keto hash browns as the base instead.
Tips for Making Keto Eggs Benedict
Time Cooking the eggs. A perfectly poached egg takes 3 minutes to cook, you want to make sure you are not under cooking the egg. If you want to have it cooked a little more you can leave it cooking longer (I would only suggest an extra minute) but you do not want to shorten the cooking time.
Keep the Hollandaise Sauce warm. I like to keep it next to the stove while cooking the eggs and the canadian bacon as the heat from the stove keeps it from going cold.
Low Carb Hollandaise Sauce Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- pinch of cayenne pepper
- 1/2 cup butter, melted and hot
How to Make Keto Hollandaise Sauce
In a blender add the egg yolks, lemon juice, salt and cayenne. Blend on high for 5 to 10 seconds until combined.
Turn your blender down to medium speed and slowly stream in the hot butter. If you add the butter in to fast or if its not hot you will end up with a separated sauce.
Serve low carb Hollandaise sauce warm.
Keto Eggs Benedict Ingredients
- 4 cauliflower hash browns
- 4 eggs
- 1 tablespoon vinegar
- 4 slices Canadian bacon
- 1 Batch Low Carb Hollandaise sauce
How to Make Keto Eggs Benedict
Make the cauliflower hash browns and set them aside.
Make the low carb Hollandaise sauce and set aside.
Fill a small pot with water and vinegar, bring it up to a boil.
Crack one egg into a small bowl. Stir the water until you create a vortex in the water.
Pour the egg into the center of the water vortex, cook for 3 minutes. Remove the egg and place on a plate lined with paper towels. Repeat with all the eggs one at a time.
While the eggs are cooking heat your Canadian bacon in a saute pan until each side is browned.
To assemble place your hash brown on a plate.
Top the hash brown with a slice of Canadian bacon.
Gently place the egg on top of the hash brown.
Finally pour the Hollandaise sauce on top.
Keto Eggs Benedict
Ingredients
Low Carb Hollandaise Sauce Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- pinch of cayenne pepper
- 1/2 cup butter melted and hot
Keto Eggs Benedict Ingredients
- 4 cauliflower hash browns
- 4 eggs
- 1 tablespoon vinegar
- 4 slices Canadian bacon
- 1 Batch Low Carb Hollandaise sauce
Instructions
How to Make Keto Hollandaise Sauce
- Melt the butter in the microwave.
- In a blender add the egg yolks, lemon juice, salt and cayenne. Blend on high for 5 to 10 seconds until combined.
- Turn your blender down to medium speed and slowly stream in the hot butter. If you add the butter in to fast or if its not hot you will end up with a separated sauce.
- Serve low carb Hollandaise sauce warm.
How to Make Keto Eggs Benedict
- Make the cauliflower hash browns and set them aside.
- Make the low carb Hollandaise sauce and set aside.
- Fill a small pot with water and vinegar, bring it up to a boil.
- Crack one egg into a small bowl. Stir the water until you create a vortex in the water.
- Pour the egg into the center of the water vortex, cook for 3 minutes. Remove the egg and place on a plate lined with paper towels. Repeat with all the eggs one at a time.
- While the eggs are cooking heat your Canadian bacon in a saute pan until each side is browned.
- To assemble place your hash brown on a plate, top that with a slice of Canadian bacon, then the egg, finally pour the Hollandaise sauce on top.
Lisa says
Yum! That looks delicious!