Keto Eggs Benedict

Introduction

You can enjoy a classic brunch favorite without the carbs by swapping the traditional English muffin for a crispy cauliflower hash brown. This Keto Eggs Benedict delivers all the rich, satisfying flavors you crave while keeping your meal perfectly low-carb and high in protein.

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 your cauliflower hash browns and hollandaise sauce according to their respective recipes. Keep the hollandaise sauce in a warm place.
In a large skillet over medium heat, cook the Canadian bacon slices for 1-2 minutes per side until lightly browned and heated through. Set aside and cover to keep warm.
Fill a wide, deep saucepan or skillet with 2-3 inches of water. Add the distilled white vinegar and bring to a gentle simmer over medium heat.
Crack one egg into a small bowl or ramekin. Gently slide the egg into the simmering water. Quickly repeat with the remaining eggs, working in batches if necessary to avoid crowding.
Poach the eggs for 3-4 minutes for a runny yolk, or until your desired doneness. Remove with a slotted spoon and drain briefly on a paper towel.
To assemble, place two toasted cauliflower hash browns on each plate. Top each hash brown with one slice of warm Canadian bacon, followed by one poached egg.
Spoon warm hollandaise sauce generously over each egg. Serve immediately.

Variations

Crispier Base: Bake or air fry the cauliflower hash browns for an extra-crispy texture that holds up well under the sauce.
Egg Doneness: Try soft-boiled or fried eggs with a set white and runny yolk for a different texture.
Open-Faced: Use one larger hash brown per serving and top it with two slices of Canadian bacon and two eggs for a hearty plated presentation.
Deconstructed Salad: Crumble the cooked hash browns and Canadian bacon over a bed of greens, top with poached eggs and hollandaise for a Benedict salad bowl.

Tips for Success

Use the freshest eggs possible for poaching, as the whites will hold together better in the water.
Keep your hollandaise sauce warm by placing its container in a bowl of hot (not boiling) water while you prepare the other components.
Prep all components in this order: hash browns, hollandaise, bacon, then eggs. This ensures everything is hot and ready for assembly at the same time.
If poaching eggs is intimidating, you can use an egg poaching insert for your saucepan or silicone poaching cups for perfectly shaped eggs every time.

Storage & Reheating

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat hash browns and Canadian bacon in a skillet or toaster oven to maintain crispness. Gently reheat poached eggs in warm water. The hollandaise is best made fresh but can be very gently reheated on low power in the microwave, whisking frequently.

FAQ

Can I make the hollandaise sauce ahead of time?

It is best made fresh, but you can keep it warm for about an hour in a thermos or a bowl set over warm water. Reheating can cause it to break.

I don’t have a recipe for cauliflower hash browns. What should I do?

The “(see notes)” indicates you should use your favorite pre-made or homemade keto-friendly recipe. They are typically made from riced cauliflower, egg, and cheese, formed into patties and cooked until crisp.

My poached eggs are spreading. How can I fix this?

Ensure your water is at a gentle simmer, not a rolling boil. Creating a gentle whirlpool in the water with a spoon before adding the egg can also help the white wrap around the yolk.

Can I use a different type of vinegar for poaching?

Yes, while distilled white vinegar is traditional and doesn’t impart color, you can use apple cider vinegar in the same quantity.

What if my hollandaise sauce breaks?

You can often save it by whisking in 1-2 teaspoons of hot water or a fresh egg yolk until it re-emulsifies.

Can I double this recipe for a crowd?

Absolutely. You may need to poach the eggs in more batches to avoid overcrowding the pan. Keep finished batches in a bowl of warm water while you cook the rest.