Keto Eggs Benedict

Introduction

You can enjoy a classic brunch favorite while staying low-carb with this Keto Eggs Benedict. It replaces the traditional English muffin with a crispy cauliflower hash brown base, creating a delicious and satisfying meal. The combination of savory Canadian bacon, perfectly poached eggs, and rich hollandaise sauce feels indulgent without the carbs.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

8 Cauliflower Hash Browns ((see notes))
1/2 cup Hollandaise Sauce ((see notes))
8 slices Canadian bacon
1 tablespoon distilled white vinegar
8 eggs

Instructions

Prepare or reheat the 8 cauliflower hash browns according to package or your preferred recipe notes until they are crispy and golden brown. Keep them warm in a low oven.
While the hash browns are cooking, prepare the hollandaise sauce using your preferred recipe from the notes. Keep the sauce warm by placing the container in a bowl of warm (not hot) water.
In a large skillet over medium heat, cook the 8 slices of Canadian bacon for 1-2 minutes per side until lightly browned and heated through. Set aside and keep warm.
Fill a large, wide pot or deep skillet with about 3 inches of water. Add the 1 tablespoon of distilled white vinegar and bring to a gentle simmer (small bubbles, not a rolling boil).
Crack one of the 8 eggs into a small cup or ramekin. Gently swirl the simmering water with a spoon to create a vortex and carefully slide the egg into the center. Repeat with the remaining eggs, working in batches if necessary to avoid crowding. Poach for 3-4 minutes for a runny yolk.
Remove the poached eggs with a slotted spoon and briefly drain them on a paper towel.
To assemble, place 2 warm cauliflower hash browns on each plate. Top each hash brown with one slice of warm Canadian bacon, followed by one poached egg.
Spoon the warm hollandaise sauce generously over each assembled Eggs Benedict and serve immediately.

Variations

Prosciutto Style: Swap the Canadian bacon for thin slices of prosciutto, crisped briefly in a pan for a different salty flavor.
Fried Egg Style: For easier preparation, cook the eggs sunny-side up or over-easy instead of poaching them.
Open-Faced: Use one larger, flat cauliflower hash brown per serving as a base and layer both slices of Canadian bacon and both eggs on top for a deconstructed presentation.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce directly into your hollandaise sauce.

Tips for Success

Use the freshest eggs possible for poaching, as the whites hold together better.
Ensure your water is at a gentle simmer, not a boil, when poaching to prevent the eggs from breaking apart.
To keep everything warm while assembling, place your cooked components (hash browns, bacon) on a baking sheet in a 200°F (95°C) oven.
Make the hollandaise sauce last or keep it warm gently to prevent it from breaking or curdling.

Storage & Reheating

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat hash browns and bacon in a skillet or toaster oven to maintain crispness. Reheat poached eggs by placing them in hot water for about a minute. Hollandaise sauce is best made fresh and does not reheat well.

FAQ

Can I make the cauliflower hash browns ahead of time?

Yes, you can prepare and cook them ahead. Re-crisp them in an oven or air fryer before serving for the best texture.

What if my hollandaise sauce breaks?

You can often save a broken hollandaise by whisking in a tablespoon of hot water or starting a new yolk in a clean bowl and very slowly whisking the broken sauce into it.

Can I use a different type of vinegar for poaching?

Yes, white wine vinegar or apple cider vinegar are good substitutes for distilled white vinegar.

Do I have to use vinegar to poach the eggs?

The vinegar helps the egg whites coagulate faster, but you can poach eggs in plain water. The fresher the egg, the better the result will be without vinegar.

How do I know when the poached egg is done?

A 3-4 minute poach typically yields a firm white and a runny yolk. Gently lift the egg with a spoon and lightly press the yolk to check for your desired firmness.

Can I cook the eggs in an egg poaching pan instead?

Absolutely. Using a poaching pan with cups is a great, foolproof method that doesn’t require swirling or vinegar.