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.
- 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.
- 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
- 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