Poached eggs and Canadian Bacon sitting atop Keto friendly bread and topped with creamy Hollandaise Sauce makes for one special breakfast!
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Eggs Benedict is one of my favorite things to serve at a brunch! It’s an extra special way of serving eggs that in my opinion, is not only more elegant, but has great flavor!
It’s typically served over English muffins, which of course on Keto is not an option. Alternatively, you can serve over drop biscuits, bagels or 90 second bread.
They are then topped with Canadian Bacon, poached eggs and the best part, Hollandaise Sauce! Hollandaise Sauce is incredibly easy to make and is also great served over asparagus or broccoli.
Give this recipe a try for your next special breakfast occasion or brunch and you might find yourself making it again and again!
How to Make Keto Eggs Benedict
Ingredients
12 whole eggs
12 slices of Canadian Bacon
3 teaspoons white vinegar
1 tablespoon butter, unsalted and melted
Batch of my Hollandaise Sauce
Batch of my Keto friendly Drop Biscuits, Bagels or your favorite 90 second bread (made into 6 servings)
Preparation
To Poach the Eggs
Heat a large pot with water and bring to a simmer, then mix in the vinegar. Carefully crack an egg in a small bowl, without breaking the yolk, then gently slide the egg into the simmering water.
Allow to cook for 3-3 1/2 minutes, then gently remove using a spider (or slotted spoon) and place on a plate lined with paper towels to drain.
Not the greatest picture, I know. Just wanted to show how well the egg stays together once you drop it in. This is due to the addition of the vinegar!
The yolks should not be fully cooked, but should be runny. Depending on the size of your pot, you should be able to cook 3-4 eggs at a time. Repeat the process until all the eggs have been cooked.
While the eggs are poaching, heat the Canadian Bacon, and slice open and lightly toast the drop biscuits, bagels or 90 second bread.
To Assemble the Eggs Benedict
For each plate, take 2 halves of the Drop Biscuits, Bagels or 90 second bread and place on a plate, cut side up. Add a slice of Canadian Bacon on top along with a poached egg and drizzle the Hollandaise sauce over the top.
You can add a pinch of salt, smoked paprika, cayenne pepper or fresh chopped parsley if you’d like.
Note: If the Hollandaise sauce gets too thick, add in a tiny bit of boiling water and whisk. This should loosen up the sauce perfectly.
Check out this Eggs Benedict Quiche! Makes the perfect elegant dish for your next brunch!
More Keto and Low Carb breakfast recipes…
Italian Sausage and Spinach Quiche
Shop my favorite products on Amazon and check out my Keto Pantry List!
Eggs Benedict – Keto, Low Carb & Gluten Free
INGREDIENTS
- 12 whole eggs
- 12 slices Canadian Bacon
- 3 teaspoons white vinegar
- 1 tablespoon butter unsalted and melted
- Batch of my Hollandaise Sauce
- Batch of my Bagels made into 6 servings
- or Batch of my Drop Biscuits made into 6 servings
- or Your favorite 90 second bread recipe
PREPARATION
To Poach the Eggs
- Heat a large pot with water and bring to a simmer, then mix in the vinegar. Carefully crack an egg in a small bowl, without breaking the yolk, then gently slide the egg into the simmering water. Allow to cook for 3-3 1/2 minutes, then gently remove using a spider (or slotted spooand place on a plate lined with paper towels to drain. The yolks should not be fully cooked, but should be runny. Depending on the size of your pot, you should be able to cook 3-4 eggs at a time. Repeat the process until all the eggs have been cooked.
- While the eggs are poaching, heat the Canadian Bacon, and slice open and lightly toast the drop biscuits or bagels.
To Assemble the Eggs Benedict
- For each plate, take 2 halves of the Drop Biscuits, Bagels or 90 second bread and place on a plate, cut side up. Add a slice of Canadian Bacon on top along with a poached egg and drizzle the Hollandaise sauce over the top. You can add a pinch of salt, smoked paprika, cayenne pepper or fresh chopped parsley if you'd like.
NOTES
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