This Keto Eggs Benedict Recipe swaps out the English muffins for my Keto Everything Buns. Toasted keto bread, layered with Canadian bacon and a perfectly poached egg, topped with homemade keto hollandaise sauce and chopped fresh chives. It is the perfect low carb brunch recipe.


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Ingredients in Keto Eggs Benedict

Ingredients Notes
How to Make Low Carb Eggs Benedict

Step by Step Instructions
STEP 1: Prepare the Keto Everything Buns and Keto Hollandaise as per the directions. Split two of the buns in half and toast them.
STEP 2: Crack the eggs into individual small bowls or ramekins. Bring a small pot of water to a rapid boil. Once it begins to boil, reduce the heat and let it simmer. Add the vinegar to the water. Give the water a swirl to create a whirlpool effect. Gently slip an egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water. Repeat this process with all 4 eggs.
STEP 3: Heat the Canadian bacon in a pan on the stovetop until warmed through. Top each toasted bun with 2 slices of Canadian bacon. Top each one with a poached egg.
STEP 4: Pour the hollandaise sauce over top and garnish with fresh chives and cracked black pepper, if using.

Recipe Tips and Variations

Frequently Asked Questions
In a stainless steel mixing bowl, whisk the egg yolks and lemon juice together. The mixture should get thicker and increase in volume. Heat a saucepan with 1 to 2 inches of water in it over medium heat until the water is simmering. Lower the heat to medium low. Place the bowl over top of the saucepan, making sure that the water is not touching the bottom of the bowl or else the eggs will begin to scramble. Continue whisking rapidly. Little by little, whisk in the melted butter until the sauce has thickened and is light and fluffy. Remove from the heat and gently whisk in hot sauce, cayenne pepper and sea salt.
Bring a small pot of water to a rapid simmer. Add ½ teaspoon of white vinegar to the water. Give the water a swirl to create a whirlpool effect. Gently slip an egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water.
More Keto Breakfast Recipes
- Keto Eggs Benedict
- Waffle Omelets with Cheese Sauce
- Fortune Cookie Keto Waffles
- Sour Cream and Chive Egg Clouds
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Keto Eggs Benedict
Total Time: 1 hour 10 minutes
Yield: 4 servings
Diet: Gluten Free
Description
This Keto Eggs Benedict Recipe swaps out the English muffins for my Keto Everything Buns. Toasted keto bread, layered with Canadian bacon and a perfectly poached egg, topped with homemade keto hollandaise sauce and chopped fresh chives.
Ingredients
- 2 Keto Everything Buns
- one batch Keto Hollandaise
- ½ teaspoon white vinegar
- 4 large eggs
- 8 slices Canadian bacon
- 2 fresh chives, chopped
- cracked black pepper, optional
Instructions
- Prepare the Keto Everything Buns and Keto Hollandaise as per the directions.
- Split two of the buns in half and toast them.
- Crack the eggs into individual small bowls or ramekins. Bring a small pot of water to a rapid boil. Once it begins to boil, reduce the heat and let it simmer. Add the vinegar to the water. Give the water a swirl to create a whirlpool effect. Gently slip an egg into the center of the whirlpool. After 2 minutes, use a slotted spoon to remove the egg from the water. Repeat this process with all 4 eggs.
- Heat the Canadian bacon in a pan on the stovetop or in the microwave until warmed through. Top each toasted bun with 2 slices of Canadian bacon. Top each one with a poached egg.
- Pour the hollandaise sauce over top and garnish with fresh chives and cracked black pepper, if using.
Notes
- Net carbs per serving: 5.4g
- Storage: I recommend storing all elements of the leftover keto eggs benedict separately. Wrap the buns in paper towels and store them in an airtight container.
- Reheating: Because hollandaise doesn’t reheat well, this is best eaten fresh. If you do end up with leftovers and need to reheat the hollandaise, reheat it very slowly at a lower temperature to avoid scrambling the eggs.
- Change up the protein: This is also delicious made with sausage, bacon, ham, or even crab and shrimp.
- Make it vegetarian: In place of the Canadian bacon, swap it out for sautéed spinach and tomato slices to make a keto eggs Florentine.
Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Keto Breakfast Recipes
Method: Poached
Cuisine: American
Nutrition
- Calories: 486
- Fat: 45g
- Carbohydrates: 5.4g net carbs
- Protein: 22g
Keywords: keto eggs benedict, low carb eggs benedict, gluten free eggs benedict, keto English muffin, keto hollandaise, how to poach an egg
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