Eggs and bacon is the poster child of keto breakfast, but it can get boring after a while. This is when you know it’s the perfect time to treat yourself to keto-friendly eggs benedict. Start with a slice of toasted keto bread, top it with Canadian bacon and a poached egg, and finish it off with some homemade Hollandaise sauce.

You’ll have gooey egg yolk, rich Canadian bacon, and a crisp slice of ‘bread’ to soak up all the goodness. Topped with a slightly acidic hollandaise – this is all it takes to transform your everyday keto breakfast into a supremely satisfying low-carb meal.

What is Eggs Benedict?

Eggs Benedict is traditionally made with these four components: a toasted English muffin, poached eggs, Hollandaise sauce, and Canadian bacon. Despite these international aspects, the dish actually originates from New York City in the mid to late 19th century.

Since then, dozens of eggs Benedict variations have popped up all over the world. With this keto recipe, however, you’ll learn how to make the original version (but with one keto-friendly twist).

Is Eggs Benedict Keto-friendly?

Only one component of eggs Benedict, the English muffin, adds a significant amount of net carbs. Unfortunately, since each half comes with ~13.5 g of net carbs, it is best to avoid ordering this dish on keto.

That being said, this doesn’t mean you have to avoid eggs Benedict altogether. In fact, there are several keto bread recipes you can use to replace the high-carb English muffin. With this recipe, we’ll show you how to make it with the quickest and easiest option. This recipe is quite calorie-dense, so I’d recommend eating it as a brunch, or as your first meal when intermittent fasting.

How to Make Keto Eggs Benedict

Eggs benedict is as simple as making each component individually and assembling them together. While making it for the first time, make sure to read the directions carefully.

Remember to pay close attention to the poached eggs and Hollandaise sauce as these can be tricky to get right at first. Surprisingly enough, replacing the English muffin with keto-friendly bread will be the easiest part of the recipe (other than cooking the Canadian bacon, of course).

Once you have each component ready — the toasted and buttered keto English muffin, Canadian bacon, poached egg, and Hollandaise sauce — layer them, one on top of the other, in that order.

Customizing Your Keto Eggs Benedict: From Avocado Toast to Casserole

Another great thing about keto eggs Benedict is that you can adjust the recipe to fit your lifestyle, flavor, and ingredient preferences.

Here are some of the most popular keto-friendly customizations for this recipe:

Keto Avocado Eggs Benedict — For some added fat, flavor, and health benefits, add avocado. Either slice it up or mash it into your toasted keto bread before layering the other ingredients on top.
Keto Eggs Benedict Casserole — To turn this into an easy-to-store keto meal, try making our egg benedict casserole recipe
Cook the eggs to your preference — You don’t necessarily have to poach the eggs. Feel free to fry or scramble your eggs instead. I recommend frying them sunny side up or over easy so you can get the added flavor and texture of the runny yolk.
Use whatever sliced meat you prefer — No Canadian bacon? No problem. Keto eggs benedict can be made with whatever bacon, prosciutto, or sliced meat you have on hand.
Skip the bread — Turn your eggs Benedict into a healthy lunch salad or serve it on a keto waffle.

Yields 2 servings of Keto Eggs Benedict

The Preparation

Hollandaise Sauce

2 large egg yolks
2 tablespoon butter
1 teaspoon lemon juice
salt and paprika, to taste

Eggs Benedict

2 servings 90 second keto mug bread
4 large eggs
5 ounce canadian bacon, about 4 small slices
1 tablespoon white vinegar
salt, as needed
2 teaspoon butter
1 tablespoon chives, chopped

The Execution

1. Gather and prep all ingredients. Prepare the 90 second keto mug bread, slice, and set aside.

2. Set a pot of water (about 1-2 inches worth of water) to boil on the stove. Once boiling, turn down to medium-low to simmer.

3. Separate egg yolks (for the hollandaise) and set the whites aside for a different recipe. Whisk the egg yolks in a metal bowl (that will fit over the pot) until they’re glossy and deep yellow. Add the lemon juice and whisk well again until incorporated.

4. Melt the butter in the microwave or in a pan. Once melted, place the metal bowl over the pot as a double boiler. As the egg yolk mixture heats up, add the butter slowly while whisking to emulsify together.

5. Continue whisking together as the mixture comes together and thickens up. Make sure not to apply too much heat to the mixture as the eggs will become scrambled if they get too hot. Once finished, the mixture should coat the back of a spoon well. If you dip a spoon in, you can run your finger along it and see the indentation clearly of where you swiped.

6. Season the hollandaise with salt and paprika, then set aside.

7. Fill the pot of water with more water if needed, you want about 3-4 inches of water. Set the heat to medium-high again to get the water to boil. Once boiling, reduce the heat to simmer, then add salt and vinegar to the water.

8. Crack an egg into a small ramekin or dish. Use a spoon to stir the simmering water in a pot, creating a whirlpool, then gently pour the egg into the water. Try not to drop the egg as you want it to stay together to poach.

9. Let the egg cook for 2-3 minutes, then remove from the pan with a slotted spoon. Place on a plate with paper towels gently, and repeat the process with the remaining eggs.

10. In a separate pan, fry up the canadian bacon until slightly browned on both sides, or to your liking.

11. If desired, toast the mug bread with butter or just spread butter over the top of each slice.

12. Assemble the eggs benedict. Place one slice of mug bread, canadian bacon, and a poached egg on top of each other. Season the egg with salt and pepper, if desired. Repeat this process with the remaining mug bread, canadian bacon, and eggs.

13. Lastly, spoon the hollandaise mixture over the top of the eggs. If the hollandaise has become too thick, you can add a small amount of water into it and stir together until it’s spoonable again. Garnish with chopped chives and enjoy!

This makes a total of 2 servings of Keto Eggs Benedict. Each serving comes out to be 781 calories, 60.9g fats, 5.9g net carbs, and 50g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
Hollandaise Sauce
2 large egg yolks	109	9	1.2	0	1.2	5.4
2 tablespoon butter	204	23	0	0	0	0.2
1 teaspoon lemon juice	0.9	0	0.3	0	0.3	0
salt and paprika, to taste	2	0	0.3	0.2	0.1	0
Eggs Benedict
2x 90 second keto mug bread	682	59.2	11.2	5.2	6	29.2
4 large eggs	285	19	1.4	0	1.4	25
5 ounce canadian bacon	207	3.9	2.6	0	2.6	40
1 tablespoon white vinegar	2.7	0	0	0	0	0
salt, as needed	0	0	0	0	0	0
2 teaspoon butter	68	7.7	0	0	0	0.1
1 tablespoon chives, chopped	0.9	0	0.1	0	0.1	0.1
Totals	1561.5	121.8	17.1	5.4	11.7	100
Per Serving (/2)	780.8	60.9	8.6	2.7	5.9	50.0

Keto Eggs Benedict

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Total Time 25

Servings servings

Calories 781 kcal

Ingredients

Hollandaise Sauce:

2 large egg yolks
2 tablespoon butter
1 teaspoon lemon juice
salt and paprika to taste

Eggs Benedict:

2 servings 90 second keto mug bread
4 large eggs
5 ounce canadian bacon about 4 small slices
1 tablespoon white vinegar
salt as needed
2 teaspoon butter
1 tablespoon chives chopped

Instructions

Gather and prep all ingredients. Prepare the 90 second keto mug bread, slice, and set aside.
Set a pot of water (about 1-2 inches worth of water) to boil on the stove. Once boiling, turn down to medium-low to simmer.
Separate egg yolks (for the hollandaise) and set the whites aside for a different recipe. Whisk the egg yolks in a metal bowl (that will fit over the pot) until they're glossy and deep yellow. Add the lemon juice and whisk well again until incorporated.
Melt the butter in the microwave or in a pan. Once melted, place the metal bowl over the pot as a double boiler. As the egg yolk mixture heats up, add the butter slowly while whisking to emulsify together.
Continue whisking together as the mixture comes together and thickens up. Make sure not to apply too much heat to the mixture as the eggs will become scrambled if they get too hot. Once finished, the mixture should coat the back of a spoon well. If you dip a spoon in, you can run your finger along it and see the indentation clearly of where you swiped.
Season the hollandaise with salt and paprika, then set aside.
Fill the pot of water with more water if needed, you want about 3-4 inches of water. Set the heat to medium-high again to get the water to boil. Once boiling, reduce the heat to simmer, then add salt and vinegar to the water.
Crack an egg into a small ramekin or dish. Use a spoon to stir the simmering water in a pot, creating a whirlpool, then gently pour the egg into the water. Try not to drop the egg as you want it to stay together to poach.
Let the egg cook for 2-3 minutes, then remove from the pan with a slotted spoon. Place on a plate with paper towels gently, and repeat the process with the remaining eggs.
In a separate pan, fry up the canadian bacon until slightly browned on both sides, or to your liking.
If desired, toast the mug bread with butter or just spread butter over the top of each slice.
Assemble the eggs benedict. Place one slice of mug bread, canadian bacon, and a poached egg on top of each other. Season the egg with salt and pepper, if desired. Repeat this process with the remaining mug bread, canadian bacon, and eggs.
Lastly, spoon the hollandaise mixture over the top of the eggs. If the hollandaise has become too thick, you can add a small amount of water into it and stir together until it's spoonable again. Garnish with chopped chives and enjoy!