Keto Eggs Benedict

Introduction

You’ll love this keto-friendly twist on the classic eggs Benedict, where crispy cauliflower hash browns replace traditional English muffins for a low-carb breakfast that doesn’t skimp on flavor. The rich hollandaise sauce and perfectly poached eggs make it a decadent yet healthy meal that keeps you on track with your dietary goals.

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

1. Prepare the cauliflower hash browns according to the notes until they are crispy and golden brown. Keep them warm on a plate lined with paper towels.
2. In a skillet over medium heat, cook the Canadian bacon slices for 1-2 minutes per side until heated through and lightly browned. Set aside.
3. Fill a large saucepan with about 3 inches of water and bring to a gentle simmer. Add the distilled white vinegar to the water.
4. Crack each egg into a small cup or ramekin. Gently slide the eggs, one at a time, into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
5. To assemble, place two cauliflower hash browns on each plate. Top each hash brown with a slice of Canadian bacon, followed by a poached egg.
6. Spoon the hollandaise sauce over the poached eggs. Serve immediately.

Variations

• For a different egg texture, try frying the eggs instead of poaching them, keeping the yolks runny.
• Layer the components in reverse: start with Canadian bacon, then add the cauliflower hash browns, and top with the egg and hollandaise.
• Create a stacked version by cutting the hash browns into smaller rounds and building individual towers.
• Serve deconstructed by crumbling the hash browns over the plate and arranging the bacon, eggs, and sauce alongside.

Tips for Success

• Use fresh eggs for poaching, as they hold their shape better in the water.
• Keep the hollandaise sauce warm by placing it in a heatproof bowl over warm water, but avoid direct heat to prevent curdling.
• Pat the poached eggs dry with a paper towel before assembling to prevent the hash browns from becoming soggy.
• Ensure the cauliflower hash browns are thoroughly cooked and crispy to provide a sturdy base for the toppings.

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 over medium heat, and gently reheat poached eggs in warm water. Hollandaise sauce is best made fresh but can be stored and reheated very gently while stirring.

FAQ

• Can I make the cauliflower hash browns ahead of time? Yes, you can prepare them in advance and reheat in the oven or toaster oven to maintain crispiness.
• What if my hollandaise sauce breaks? You can often fix it by whisking in a teaspoon of hot water until it emulsifies again.
• How do I know when the poached eggs are done? The whites should be fully set, and the yolks should feel soft to the touch, about 3-4 minutes for runny yolks.
• Can I use a different type of vinegar for poaching? Yes, but distilled white vinegar is preferred as it helps the egg whites coagulate quickly without affecting flavor.
• Is there a trick to poaching multiple eggs at once? Use a large saucepan and slide the eggs in one by one, giving them space to avoid sticking together.
• Can I assemble this dish ahead of time? It’s best assembled just before serving to prevent the hash browns from getting soggy, but you can prep components separately.