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Creamy Keto Eggs Benedict Recipe with Easy Homemade Hollandaise Sauce

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A rich and luscious low-carb eggs benedict featuring a silky homemade hollandaise sauce and crispy bacon on a keto-friendly base, perfect for an indulgent brunch without the carb overload.

Ingredients

Scale
  • 6 large fresh eggs
  • 1/2 cup (113g) unsalted butter
  • 2 tablespoons lemon juice
  • 2–3 tablespoons water
  • 3 large egg yolks
  • 1 teaspoon Dijon mustard (optional)
  • Salt to taste
  • White pepper to taste
  • 6 slices bacon
  • 4 slices keto bread or cloud bread (toasted)
  • 1 tablespoon white vinegar

Instructions

  1. Prepare the poaching water: Fill a medium saucepan with about 4 inches (10 cm) of water. Add 1 tablespoon of white vinegar and bring it to a gentle simmer—not a rolling boil.
  2. Cook the bacon: While the water heats, cook 6 slices of bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain excess fat. Set aside.
  3. Poach the eggs: Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide one egg into the center. Poach for 3-4 minutes for runny yolks or 5 minutes for slightly firmer yolks. Use a slotted spoon to remove eggs and drain on a paper towel. Repeat for all eggs.
  4. Make the hollandaise sauce: In a heatproof bowl over simmering water, whisk 3 egg yolks, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 2 tablespoons water until combined and slightly thickened. Slowly drizzle in 1/2 cup (113g) melted unsalted butter while whisking constantly to emulsify. Season with salt and white pepper to taste. Keep warm over the double boiler but don’t overheat or it will curdle.
  5. Toast the keto bread or cloud bread: Lightly toast 4 slices until golden and slightly crisp.
  6. Assemble the eggs benedict: Place toasted bread on plates, top each slice with 1-2 crispy bacon strips, then a poached egg. Spoon generous amounts of warm hollandaise sauce on top. Garnish with freshly chopped chives or parsley if desired.
  7. Serve immediately while the sauce is silky and eggs are warm.

Notes

If hollandaise sauce gets too thick, whisk in a teaspoon of warm water to loosen it. If it starts to separate, stop heating and whisk vigorously off the heat to bring it back. Use fresh eggs for best poaching results. Keep sauce warm but do not overheat to avoid curdling. Multitask by making hollandaise while eggs poach and bread toasts to save time.

Nutrition

Keywords: keto eggs benedict, low carb brunch, hollandaise sauce, keto breakfast, eggs benedict recipe, keto hollandaise, low carb eggs benedict

Find it online: https://tastypierecipes.com/creamy-keto-eggs-benedict-recipe-with-easy-homemade-hollandaise-sauce/