Yummy Keto Eggs Benedict with Super Easy Hollandaise Sauce

A plate of food with parsley garnish, with Egg and Sauce

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:A close up of food

  • 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!

Yield: 2 servings

Keto Eggs Benedict with Super Easy Hollandaise Sauce

Keto Eggs Benedict

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

  1. Preheat oven to 350. 
  2. 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.
  3. Break an egg into each bacon nest. For even more authenticity you could use Canadian bacon instead of regular.
  4. 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.
  5. 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
  6. When done, drizzle sauce over the eggs and sprinkle with some fresh chopped parsley. 
  7. 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 sauce

Amount 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.

Did you make this recipe?

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Keto Eggs Benedict with Super Easy Blender Hollandaise

Try these other Keto and Low Carb Breakfast Recipes!

57 thoughts on “Yummy Keto Eggs Benedict with Super Easy Hollandaise Sauce”

  1. 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

  2. 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!

  3. These looks delicious! I think I will try them with Quick Paleo English Muffins from beauty and the foodie.com. Thanks for sharing

  4. Terry My Journey With Candida

    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.

  5. Jennifer Williams

    I have not heard of this, it looks amazing. I like that it does not look hard (hopefully since I want to try it!)

  6. Eggs benedict is my breakfast of choise as well! I love that this looks just as appetizing as it would at a breakfast place!

  7. 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.

    1. 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!

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