Keto Eggs Benedict - Healthy Recipes Blog (2024)

4.94 from 66 votes

For the bread:

• ▢ 3 tablespoons unsalted butter divided
• ▢ 2 pinches salt divided
• ▢ 2 large eggs divided
• ▢ 2 tablespoons coconut flour divided
• ▢ ½ teaspoon baking powder (divided; gluten free if needed)

For the hollandaise sauce:

• ▢ 1 large egg yolk
• ▢ 1 teaspoon water
• ▢ 1 teaspoon lemon juice freshly squeezed
• ▢ 1 teaspoon Diamond Crystal kosher salt
• ▢ Pinch cayenne pepper
• ▢ 8 tablespoons unsalted butter

To assemble:

• ▢ 2 large eggs
• ▢ 2 slices Canadian bacon

Make the bread:

• In a small microwave-safe bowl (mine measures 3 inches on the bottom and 3.5 inches at the top), melt 1 tablespoon of butter in the microwave.

• Allow the melted butter to slightly cool, then mix in one egg, a pinch of salt, 1 tablespoon of coconut flour, and ¼ teaspoon of baking powder. Mix patiently until smooth.

• Microwave the mixture on high for 90 seconds. Take care when removing it from the microwave. The bowl will be hot.

• Let the bread slightly cool, then gently, with a paring knife, loosen the bread edges and remove from the bowl, inverting it onto a paper towel.

• Repeat the process with the remaining bread ingredients to make a second piece of bread. Set aside.

Toast the bread:

• Heat 1 tablespoon of butter in a nonstick skillet. Add the two pieces of bread. Cook, gently pressing on them with a spatula to ensure even toasting, until golden, about 3 minutes per side. Set aside.

Make the hollandaise sauce:

• Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. I use a 16-oz coffee mug.

• Cube the butter and place it in a glass measuring cup. Melt the butter in the microwave, in 30-second increments. The butter should be hot, not just melted - see notes below.

• Place your immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.

Poach the eggs:

• It's easiest to use a microwave egg poacher – follow the manufacturer's directions. Usually, you would need to add a little water to the poacher cavities, break the eggs into the poacher, cover, and microwave for 60-90 seconds for two eggs.

Heat the Canadian bacon:

• You can place the slices on a microwave-safe plate and microwave them for 20 seconds. Or heat them in the skillet you used to toast the bread slices.

Assemble the eggs Benedict:

• Place a slice of Canadian bacon on each slice of bread.

• Top with a poached egg.

• Spoon 2 tablespoons of hollandaise sauce on top. Serve immediately.

The FDA recommends cooking eggs thoroughly.

You can't keep leftovers from this recipe, so try to only make as much as you are able to eat right away.

Hollandaise sauce tip:

You want the butter to be hot, not just melted. If you worry about it splattering in the microwave, you can heat it up in a small saucepan on the stovetop over medium-high heat until it's melted and the foam subsides.

To further increase your chances of success and reduce the risk of the hollandaise sauce separating, try using ghee (clarified butter) instead of butter. Since clarified butter contains no water, it's easier to stabilize and thicken the sauce when using it. For the same reason, you can skip the water. Add it later if needed, if the sauce is too thick.

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