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Classic Keto Eggs Benedict

Classic Keto Eggs Benedict

Create a decadent and healthy breakfast with this keto-friendly recipe that doesn’t compromise on flavor.

  • Total Time: 30 minutes
  • Yield: 2 1x

Ingredients

Scale

  • For the Eggs Benedict:
    • 4 eggs
    • 2 tablespoons white vinegar
    • 4 slices Canadian bacon or ham
    • 2 keto-friendly English muffins, halved (or use large portobello mushroom caps, pre-baked)
  • For the Hollandaise Sauce:
    • 3 egg yolks
    • 1 tablespoon lemon juice
    • 1/2 cup unsalted butter, melted
    • 1/4 teaspoon cayenne pepper
    • Salt, to taste

Instructions

  1. Prepare the Hollandaise Sauce: In a blender, combine the egg yolks and lemon juice. Blend until the mixture becomes light in color. While the blender is running, slowly stream in the melted butter until the sauce thickens and turns creamy. Season with cayenne pepper and salt. Set aside in a warm place.
  2. Poach the Eggs: Bring a pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup, then gently slide it into the simmering water. Poach the eggs for 3-4 minutes until the whites are set, but the yolks remain runny. Remove using a slotted spoon and set aside.
  3. Cook the Bacon: In a skillet over medium heat, cook the Canadian bacon or ham slices until they are slightly browned on both sides.
  4. Assemble the Dish: Toast the keto-friendly English muffins or use pre-baked portobello mushroom caps. Place each half on a plate. Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of Hollandaise sauce.
  5. Serve Immediately: Garnish with a sprinkle of cayenne or fresh herbs if desired, and serve hot.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes