Keto Eggs Benedict with Super Easy Hollandaise Sauce
On the few occasions that I do go out to eat for breakfast or brunch, I always order Eggs Benedict. It is one of my all time favorites and in the past has been a source of guilt due to my incorrect perception of the whole cholesterol and fat issue.
With a minor tweak this is a perfect meal low carb egg breakfast to order on the run while on the Keto diet!
If you’d like to know more about how fats have gotten a bad reputation, but are actually good for you, check out this resource.
Back to Eggs Benny! On one of the low carb forums that I frequent, there are several versions of Hollandaise sauce, so when I saw it, I immediately thought of a way to recreate my favorite breakfast and thus was born Keto Eggs Benedict!
The Hollandaise sauce is an easy blender version. This takes nothing away from the taste, it turned out every bit as good as the picky ‘cook it in a double boiler’ version.
And the leftovers! Oh my goodness, the leftover sauce hardened into a wonderful lemony butter that I spread on salmon, cooked broccoli, asparagus and so on for the rest of the week.
I didn’t even bother poaching the eggs! I simply took a Silicone Muffin Pan and baked the eggs in there!
Easy Hollandaise Sauce (for the Keto Eggs Benedict)
Sauce Ingredients:
- ½ cup butter (1 stick)
- Juice of ½ lemon (2 tbsp)
- Dash cayenne
- 3 egg yolks
The Eggs Part of the Benedict
Eggs part: (for 2 servings)
- 4 strips bacon
- 4 eggs
Directions
Preheat oven to 350. Line muffin cups with a strip of bacon. I tried to cover the sides and as much of the bottom as I could, but it is not necessary to cover the whole thing.
Break an egg into each bacon nest. For even more authenticity you could use Canadian bacon instead of regular.
While the eggs are cooking in the oven make the sauce. Melt butter in a cup in the microwave or in a cast iron sauce pot on the stove.
In a blender, blend egg yolks, lemon and cayenne. With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there.
I am quite certain this method would also work well in a food processor.
When done, drizzle sauce over the eggs and sprinkle with some fresh chopped parsley. I ate mine with avocado slices.
Customize Your Low Carb Keto Egg Breakfast For Your Preference
The timing of the eggs will depend on how you like them.
Also if you like your bacon more crispier than I do, you could bake the bacon cups in the oven for a few minutes first, then drop the eggs in and bake until they are done. So you will just have to keep an eye on your eggs!
Soooo good! I did not for a moment miss the English muffins underneath!
But if you do miss the English Muffin, try making Chaffles instead!
Save the leftover sauce to use during the week over veggies and protein. It is really good!
Nutritional Information
Breakdown for this low carb Keto egg breakfast (each serving is 2 eggs, 2 strips bacon, 2 tbsp sauce) turned out to be 80/17/3.
Calories 453, Fat 41, Protein 20, Carbs 4
If you want to use the sauce leftovers for veggies, each tablespoon contains 62 calories, 7 fat, 1 protein, zero carbs.
You Will Be Hooked on Keto Eggs Benedict After You Try This
I just adore this recipe. There’s so much flavor and I don’t even miss the english muffin one bit. Try this one out this weekend on your family and see how they like it.
I bet they will love it as much as I do. It feels so gourmet with a slice of avocado.
This makes a great breakfast to serve to guests as well. The presentation is gorgeous, and the flavor is so robust. If they aren’t keto, you can add in an english muffin and everyone is happy!
I hope you try this wonderful weekend breakfast!
Keto Eggs Benedict with Super Easy Hollandaise Sauce
Keto eggs benedict with a super fast and easy blender hollandaise sauce. Wonderful weekend low carb brunch that is suitable for sugar free, gluten free, Atkins, Keto and low carb diets.
Ingredients
Sauce Ingredients:
- ½ cup butter (1 stick)
- Juice of ½ lemon (2 tbsp)
- Dash cayenne
- 3 egg yolks
Eggs part: (for 2 servings)
- 4 strips bacon
- 4 eggs
Instructions
- Preheat oven to 350.
- Line muffin cups with a strip of bacon. I tried to cover the sides and as much of the bottom as I could, but it is not necessary to cover the whole thing.
- Break an egg into each bacon nest. For even more authenticity you could use Canadian bacon instead of regular.
- While the eggs are cooking in the oven make the sauce. Melt butter in a cup in the microwave or in a cast iron sauce pot on the stove.
- In a blender, blend egg yolks, lemon and cayenne. With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there. I am quite certain this method would also work well in a food processor
- When done, drizzle sauce over the eggs and sprinkle with some fresh chopped parsley.
- Optional: Add avocado slices.
Notes
Customize Your Keto Eggs Benedict
- The timing of the eggs will depend on how you like them.
- if you like your bacon more crispier than I do, you could bake the bacon cups in the oven for a few minutes first, then drop the eggs in and bake until they are done. So you will just have to keep an eye on your eggs!
Tips for Your Sauce
Save the leftover sauce to use during the week over veggies and protein. It is really good!
Serving Size for this Breakfast:
Each service is 2 eggs, 2 strips of bacon, 2 tbsp sauce.
Nutrition Information:
Yield: 2 Serving Size: 2 eggs-2bacon-2 tbsp sauceAmount Per Serving: Calories: 453Total Fat: 41gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 450mgSodium: 528mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 16g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.
Try these other Keto and Low Carb Breakfast Recipes!
Keto Overnight French Toast Casserole
Keto Overnight French Toast Casserole could very well become your own favorite recipe for those special weekend brunch occasions. A great use of chaffles or any other low carb bread you prefer. Sweet rich base with crunchy pecan topping. Your family will love it!
Best Low Carb Waffles Recipe
A simple 2 or 3 ingredient keto waffle recipe! Sugar free, gluten free, grain free and low carb! A favorite on the Egg Fast! Dairy free option as well.
Low Carb Pumpkin Spice Waffles with Maple Butter
Fast and simple low carb pumpkin spice waffles that make a great keto snack or even a meal! Top with the optional maple butter and you are all set for delicious!
Keto Chocolate Chip Chaffle
This sweet and easy chocolate chip chaffle is a family favorite! Can be eaten plain or dressed up with whipped cream or use coffee icing to make a mocha chocolate chip chaffle.
Keto Zucchini Chaffle Recipe
A savory, crunchy waffle with a cheese crust (also called a chaffle). Easy to make and a delicious way to use up your garden zucchini!
Thanks so much for sharing your bacon cup egg recipe I can’t wait to try it! I have been on Keto since October 2017 and have lost 55 pounds. I also am off all my insulin and meds for my diabetes that was diagnosed 30+ years ago. My weight loss has stalled and am considering doing an EF. Thanks for all the great info you have provided and the great recipes!
Thought I would share my zipped up version of Hollindaise. I have been using this recipe for years (30 or so). My sauce contains – 4 large egg yolks
1/4 teaspoon salt
1/2 teaspoon dry mustard
2 tablespoon lemon juice
1/4 tsp or a few dashes tabasco sauce or to taste
1/4 pound butter, melted
I put everything in the blender and mix well. Microwave the butter is hot and bubbly. Drizzle the butter in very slowly, mix until thickened.
Just thought I would share another very tasty version of blender hollandaise. Hope you give it a try.
Thank you for sharing that! I don’t think I people enough hollandaise do they!?
I made this recipe today, it was awesome, I will probably cut back a little on the fresh lemon juice. I didn’t read the serving size part about the sauce and just divided the whole lot in two serves, that was a lot of calories. Oh well celery for dinner! Do you know how many tablespoons of sauce the recipe ends up making roughly I didn’t measure mine at the end obviously! Haha
I seem to remember it makes about 12 tbsp. I think about 2-3 tablespoons drizzled over 2 eggs is about right. Thanks for your comments!
tried to subscribe and print this eggs recipe…cannot ,to difficult to work with it!!!
Thank you for taking the time to comment! The website is in the middle of going through an upgrade and overhaul and many of the older recipes still do not have the printable recipe card, but we are working on it! I will manually add you to the subscriber list (that is also new!). Thanks so much for your patience!
I made this, this morning, using me Keto bread on the bottom. I also added some crabmeat (shrimp is divine too!). Great idea and recipe! I feel like I’m indulging myself to lose weight. Thank you for making my breakfasts interesting!
SO happy you liked it! Eggs Benny is one of my all time favorite breakfasts!
I cant wait to make this!
So putting raw egg yolk into the blender with lemon juice and hot butter…what is cooking the yolk so they aren’t raw?
Don’t do it if you fear raw eggs. Bye the way, there are raw eggs in mayo and eggnog and ceasar salad dressing. I could go on. :-)
Eggs are not raw in this recipe. See my other post
When I make my sauce
A) place butter and a pinch or 2 of salt in a small saucepan over medium heat
B). Seperate your eggs, put yolks into a cup with a drizzle of water and the lemon juice. Blend with a fork
C) once butter is melted I quickly pour in the egg mixture and beat with a whiz till it is nice and thick or the consistency you like
Adding citrus juices to egg yolks actually “cooks” them.
Made this hollandaise sauce today and it was super easy and fabulous ! Thank you !
I did pop it in the microwave for 15 seconds to make it thicker .
That’s great, I’m glad you liked it!
Hi! My family loves this recipe, thank you! I am starting to track my nutrients and I like to have a little more sauce than you put in your serving size. Do you happen to know the carbs/calories/protein for the sauce alone? This would help, too, if I use the leftovers on a veggie.
My bad- You already covered that!!
Lovely! What’s underneath?
Just the plate! Trust me, you don’t need that English muffin under there! :-)
Do you have to whir it in a blender? Can’t you just thoroughly mix it by hand?? The blender seems time consuming and a pain to have to get out, clean, etc. If I can just whip it by hand I’d be more likely to make. Just wondering… thanks :)
Well you could try a whisk and see. Or maybe one of those stick blenders? I have never tried it by hand so can’t guarantee it will work. My blender just stays out on the counter because I use it so much, so it doesn’t feel like any extra work. I also clean it right away by blending hot water in it when I am done and then one good rinse after that. Takes less than a minute!
Mandi you can definitely use a whisk, put it in a metal bowl over a pot of simmering water on the stove, I use softened butter and add it to the egg mixture while whipping it very good, keep on adding butter till the consistency you want. Hope this helps.
I’ve been making my Hollondaise like this (my mother taught me) for more than 50 years. And what I have learned is that if you get the butter foamy-hot, along with the lemon and cayenne, then when you whisk (no blender needeed) the eggs in, they will cook enough not to be a concern. Just make sure to take the hot butter off the heat only seconds before whisking in the egg yolks.
To my mind, this is the ONLY real Hollondaise sauce.
I use two sticks of butter and three whole eggs to make Hollandaise Sauce. After I whir it in a blender, I stick it in the microwave for 30 secs. in medium, which is power 5 and then stir it with a fork. I do this in 30 second increments until it has thickened. Works really well and you can be assured the eggs are cooked. ;)
And, of course, lemon juice and a bit of cayenne pepper.
Another great tip! Thanks so much for visiting! :-)
I just made this and while it was good, it was just too lemony. I used the bottled lemon juice, could that be why? Any ideas?
Absolutely! That stuff is strong! You’d have to cut it to maybe a teaspoon or two I’m thinking. Hope it turns out better next time.
I make this regularly, heat the butter till hot but just barely bubbling and add 2 tbsp.’s of heavy cream at the end while blending slowly, it makes it thick and creamy! One of my faves!
That sounds great! This is a great time of year for a special brunch, I am planning this for Boxing day morning.
I am a bit confused:
“Breakdown for this breakfast (each serving is 2 eggs, 2 strips bacon, 2 tbsp sauce) turned out to be 80/17/3.”
80/17/3 ??? 80 calories, 17 fat grams, 3 carbs? per serving?
“Calories 453, Fat 41, Protein 20, Carbs 4” <— entire recipe? Doesn't add up.
Please clarify?
Sorry for the confusion! The 80/17/3 refers to macros only (fat/protein/carbs). People following the Ketogenic diet or LCHF(Low Carb High Fat) are generally more concerned with macro ratios than with actual calorie counts.
Careful at restaurants they some times use flour as a thickener .. if you only want one serving of this sauce , 1 yoke to 2 tablespoons 1/4 tsp lemon… will work also… lightly melt butter cool add egg yoke and blend in magic bullet or blender cup blend until creamy. add 1/2 tsp water pop in micro 1/2 second. or warm in sauce pan.. if it breaks
add a little more water
That’s good to know about the restaurants using flour, darn them! Great sauce tip, I’ll try that!
I’ve been ordering eggs benedict from my favorite diner and subbing a tomato slice for the english muffin. It’s yummy, but expensive, and I can make this easily myself. Thanks!
I know, I was surprised at how easily I could make something so yummy! Thanks for stopping by!
These looks delicious! I think I will try them with Quick Paleo English Muffins from beauty and the foodie.com. Thanks for sharing
This looks and sounds absolutely delicious! I definitely want to try this!
I never had Eggs Benny (<—love!) but would definitely try them like this.
I’m not really a fan of Egg Benedict but hubby is. I will have to show him this recipe and see if he would like to make it. Thanks for sharing.
I can’t believe I’ve never tried Hollandaise anything. You sure make this look worth giving a go!
Hollandaise sauce is also great over fresh asparagus. One of those divine side dishes!
This looks delicious!! I’m not allowed to eat eggs anymore, but oh man how I want to break that rule to try this!
This looks like a delicious and hearty recipe for breakfast. I like that it’s not too high in calories either!
Yum!! Eggs Bennie is one of my faves!
Something i truly miss from when we lived in Germany, the Hollandaise sauce! yum! Gotta try this!
i’m a fan of eggs benedict – not a huge one, but this looks good enough to try!
I’ve never thought to make them at home. THey sure look amazing!
Making Hollandaise sauce is kind of like making your own mayo. My sister makes it. I have never tried making it , but it looks easy enough.
I have not heard of this, it looks amazing. I like that it does not look hard (hopefully since I want to try it!)
Eggs benedict is my breakfast of choise as well! I love that this looks just as appetizing as it would at a breakfast place!
I love that this is a healthier version of eggs benedict. I think people start to eat healthier when they can still enjoy healthier variations of their favorite dishes without having to give up the foods they love.
This sounds absolutely amazing. I haven’t had anything like this in ages, but now I am hungry!
I am not much into sauces but this no carb Hollandaise has my interest-I am diabetic and have to watch those carbs! I love a buttery lemony taste and am certain I would love this sauce–I am not too much into bacon and prefer my eggs hard boiled.
I was actually thinking of doing a breakfast where I pour some of this sauce over hard boiled eggs. I think it would taste amazing!
talk about a 5 star meal! I so want to make this!