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!
Servings 2 servings
- 1 90 Second Keto Bread see notes
- 2 slices Canadian bacon or ham
- 2 eggs
- 1 tbsp white vinegar
- Optional: fresh chives
- 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
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.
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.
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.
- 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 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.
Serving: 1keto eggs benedict | Calories: 459kcal | Carbohydrates: 3.2g | Protein: 18.9g | Fat: 42g | Sodium: 682mg | Fiber: 1.2g | Net Carbs: 2g