Sunday Morning Keto Eggs Benedict

Sunday morning doesn’t get any better than with this Keto Eggs Benedict! Use a 90 Second Keto Bread as it’s base, then pile on the fried Canadian bacon or ham, a perfectly poached egg and finish it off with a homemade hollandaise sauce and chopped chives!

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I have loved Eggs Benedict for as long as I can remember. When I was pregnant, I would call ahead to restaurants to make sure they made their eggs benny without using raw eggs (you can’t eat raw eggs while pregnant), because what was the point in going out for breakfast if I couldn’t have eggs benny?!

All that toasty bread goodness, fried ham or Canadian bacon, perfectly poached egg and topped off with creamy lemony hollandaise sauce? Breakfast really doesn’t get any better!

To make this dreamboat of meal keto friendly, we simply swap out the traditional english muffin for a keto bread and then make the hollandaise sauce from scratch to avoid unnecessary ingredients like cornstarch and preservatives. I hope you love this Keto Eggs Benedict as much as we do!

Why it works

1. Toasted keto bread with fried Canadian bacon and topped with a perfectly poached egg, then loaded with a delicious hollandaise sauce… yeah, pretty dang delicious!
2. The hollandaise sauce is ultra creamy with the perfect amount of lemon and salt.
3. Created for two, this Keto Eggs Benedict is perfect for lazy Sunday mornings, but can easily be doubled or tripled for guests!

Keto Eggs Benedict Ingredients

• keto bread
• Canadian bacon or smoked ham
• eggs
• white vinegar
• optional: chives

Hollandaise Sauce

• lemon juice
• egg yolk
• unsalted butter
• sea salt
• ground cayenne
• optional: ground black pepper

Keto Bread – My absolute favourite bread to use for Keto Eggs Benedict is this 90 Second Keto Bread because it is the perfect size and has the best texture. You could use any bread of your choice such as cloud bread or chaffles, or you could skip the bread completely.

How to make Keto Eggs Benedict

If using a 90 Second Keto Bread, start by making the bread so that it is all ready to go. Save the hot pan used to fry the bread for the Canadian bacon or ham. Heat a saucepan with 3-4 inches of water on high for the poached eggs.

Hollandaise Sauce

Fill a small saucepan with an inch of water and bring it to a boil. Grab a medium sized heat proof bowl that fits over top of the small saucepan without falling in, to make a double boiler. Leaving the bowl off of the heat, add the lemon juice and egg yolk and whisk until fully combined. In a separate bowl, melt the unsalted butter and set it aside.

Reduce the heat to medium low and place the bowl over top of the small saucepan. Whisk the egg constantly until it becomes frothy, thick and grows in volume, about 3-5 minutes. Remove from the heat and, very slowly, pour in the melted butter, a little at a time, while constantly whisking, until all of the butter has been mixed in. Whisk in the sea salt, ground cayenne and black pepper.

To keep the sauce warm, place a piece of plastic wrap directly onto the surface of the sauce (rather than just wrapping the top of the bowl) or place the whole dish inside a larger dish of warm water.

Poached Eggs

By now, the saucepan filled with 3-4 inches of water should be hot. Reduce the heat to low and stir the vinegar into the water. The water needs to cool enough so that there are still small bubbles sitting on the bottom of the saucepan, but there are no bubbles breaking the surface of the water.

Crack an egg into a small dish and once the water in the saucepan is perfect, take a large slotted spoon and twirl it around and around inside the saucepan to create a vortex in the water. Pour the egg into the center of the vortex and set a 3 minute timer. Fry the Canadian bacon or ham for a few minutes in a hot skillet and mince the chives.

After the 3 minutes are up, scoop out the egg with the slotted spoon and place the egg onto a paper towel to dry off. Heat the saucepan of water back up just until it has the little bubbles on the bottom, then repeat the process with the second egg.

Keto Eggs Benedict

Place a keto bread on each plate and spread 1 tbsp of the hollandaise sauce evenly over each bread. Top with the Canadian bacon or ham, add a poached egg to each and then spoon the rest of the hollandaise evenly between the two. Top with chives and serve immediately.

Expert Tips

• Be sure to whisk the egg yolk over the heat until thick and frothy, but do not allow it to over cook because it will turn into scrambled eggs.
• Whisk the butter in slowly so that the sauce does not separate.
• When poaching the eggs, be sure the water is not too hot. There should be little bubbles on the bottom of the pot, but none should be breaking the surface of the water.
• Time your eggs! A perfectly poached egg will take 3 minutes to cook, which does not seem like a lot, so they can easily be overcooked if not careful! If you prefer your eggs cooked hard rather than soft, they can be poached for an additional minute.
• To make the best poached eggs, use fresh eggs! To avoid the white stringy bits that occur when poaching, the eggs can first be placed into a small strainer to strain away the loose egg white before placing into a small dish to be poached.

Here are some other low carb breakfast recipes you might like:

• Nut Bars
• Breakfast Burritos with Ham, Peppers and Cheese
• Maple Breakfast Sausages
• Sunday Morning Hash Bowl
• Leftover Taco Scrambled Eggs

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Keto Eggs Benedict

Sunday morning doesn't get any better than with this Keto Eggs Benedict, featuring Canadian bacon, perfectly poached eggs and homemade hollandaise sauce!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine Canadian, Low Carb

Servings 2 servings

Calories 459 kcal

Ingredients

  

1x2x3x

Ingredients

• 1 90 Second Keto Bread see notes
• 2 slices Canadian bacon or ham
• 2 eggs
• 1 tbsp white vinegar
• Optional: fresh chives

Hollandaise Sauce

• 1 large egg yolk
• 1 tsp freshly squeezed lemon juice
• 3 tbsp unsalted butter
• ¼ tsp sea salt
• 1 small pinch ground cayenne
• Optional: 1 pinch ground black pepper

Instructions

 

Equipment Needed

• Skillet
• Medium and small sized saucepans
• Medium sized heat proof bowl
• Whisk
• Plastic wrap
• Cutting board and Knife
• Slotted spoon
• Paper towel

Directions

• If using a 90 Second Keto Bread, start by making the bread so that it is all ready to go. Save the hot pan used to fry the bread for the Canadian bacon or ham. Heat a saucepan with 3-4 inches of water on high for the poached eggs.

Hollandaise Sauce

• Fill a small saucepan with an inch of water and bring it to a boil. Grab a medium sized heat proof bowl that fits over top of the small saucepan without falling in, to make a double boiler. Leaving the bowl off of the heat, add the lemon juice and egg yolk and whisk until fully combined. In a separate bowl, melt the unsalted butter and set it aside.
• Reduce the heat to medium low and place the bowl over top of the small saucepan. Whisk the egg constantly until it becomes frothy, thick and grows in volume, about 3-5 minutes. Remove from the heat and, very slowly, pour in the melted butter, a little at a time, while constantly whisking, until all of the butter has been mixed in. Whisk in the sea salt, ground cayenne and black pepper.
• To keep the sauce warm, place a piece of plastic wrap directly onto the surface of the sauce (rather than just wrapping the top of the bowl) or place the whole dish inside a larger dish of warm water.

Poached Eggs

• By now, the saucepan filled with 3-4 inches of water should be hot. Reduce the heat to low and stir the vinegar into the water. The water needs to cool enough so that there are still small bubbles sitting on the bottom of the saucepan, but there are no bubbles breaking the surface of the water.
• Crack an egg into a small dish and once the water in the saucepan is perfect, take a large slotted spoon and twirl it around and around inside the saucepan to create a vortex in the water. Pour the egg into the center of the vortex and set a 3 minute timer. Fry the Canadian bacon or ham for a few minutes in a hot skillet and mince the chives.
• After the 3 minutes are up, scoop out the egg with a slotted spoon and place the egg onto a paper towel to dry off. Heat the saucepan of water back up just until it has the little bubbles on the bottom, then repeat the process with the second egg.

Keto Eggs Benedict

• Place a keto bread on each plate and spread 1 tbsp of the hollandaise sauce evenly over each bread. Top with the Canadian bacon or ham, add a poached egg to each and then spoon the rest of the hollandaise evenly between the two. Top with chives and serve immediately.

Notes

Expert Tips

• My absolute favourite bread to use for Keto Eggs Benedict is this 90 Second Keto Bread because it is the perfect size and has the best texture. You could use any bread of your choice such as cloud bread or chaffles, or you could skip the bread completely.
• Be sure to whisk the egg yolk over the heat until thick and frothy, but do not allow it to over cook because it will turn into scrambled eggs.
• Whisk the butter in slowly so that the sauce does not separate.
• When poaching the eggs, be sure the water is not too hot. There should be little bubbles on the bottom of the pot, but none should be breaking the surface of the water.
• Time your eggs! A perfectly poached egg will take 3 minutes to cook, which does not seem like a lot, so they can easily be overcooked if not careful! If you prefer your eggs cooked hard rather than soft, they can be poached for an additional minute.
• To make the best poached eggs, use fresh eggs! To avoid the white stringy bits that occur when poaching, the eggs can first be placed into a small strainer to strain away the loose egg white before placing into a small dish to be poached.

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Deduct fibre from the total carbs to get 2 g net carbs per 1 Keto Eggs Benedict.

Nutrition

Serving: 1keto eggs benedictCalories: 459kcalCarbohydrates: 3.2gProtein: 18.9gFat: 42gSodium: 682mgFiber: 1.2g

Keyword keto eggs benedict, low carb eggs benedict

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