Eggs Benedict is a popular recipe for breakfast or brunch. Now, you can enjoy this classic meal even when on a low carb, keto or gluten free diet. This recipe is made up of cauliflower hash browns, Canadian bacon, and perfectly poached eggs topped with rich and creamy Hollandaise Sauce.
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Eggs Benedict is one of my favorite meals to order when I go out to a nice breakfast or brunch. Unfortunately, I have yet to come across a keto-friendly or low carb Eggs Benedict while dining out, so I decided to make a recipe to enjoy at home.
I’m personally not a huge fan of any of the keto bread alternatives that I have tried so far, so in this recipe I use Cauliflower Hash Browns as the base, then top them with a slice of Canadian bacon, a beautifully poached egg and a super easy Hollandaise Sauce that you can make in just minutes using your blender.!
It may sound complicated because Eggs Benedict tends to have a reputation of being a bit fancier, but it’s actually really easy to prepare!
Why This Recipe Works
In this recipe, traditional English muffins are replaced with cauliflower hash browns as the base. They are low carb, keto friendly and gluten free. If you’d rather not make them, you can use a low carb bread or English muffins of your choice.
Keto Eggs Benedict makes for an impressive Easter or Mother’s Day brunch, yet it is actually very easy to make.
This recipe is also a great way to use up some of the leftover ham you might have after a big family or holiday dinner.
Step-By-Step Instructions
Ingredients
- 8 Cauliflower Hash Browns or 8 slices Low Carb Bread or 4 Low Carb English Muffins: if you are not following a low carb or keto diet, this recipe can be in a traditional way simply by using English muffins.
- 8 slices Canadian bacon: you can also use slices of ham or bacon, if preferred.
- 1 tablespoon distilled white vinegar
- 8 Eggs
- 1/2 cup Hollandaise sauce: our Hollandaise sauce is made quickly and easily using a blender. For a little added flavor, you can also try Roasted Garlic Hollandaise Sauce.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you are making cauliflower hash browns, prepare those and get them in the oven to bake first.
Prepare your hollandaise sauce and keep warm.
Create!
If you are using low carb or regular toast or English muffins, toast them first.
Top each half or cauliflower hash brown with a slice of Canadian bacon.
Chef’s Tip: you can warm the Canadian bacon in a skillet over medium heat for a minute or two on each side, if preferred.
Bring a saucepan filled about halfway with water and the distilled vinegar to a simmer. Crack each egg into a bowl, then gently slide it into the simmering water. Cover, turn off the heat, and allow to sit for 4-5 minutes. I usually only poach two eggs at a time.
Chef’s Tip: be sure to let the water come back to a simmer between batches.
Gently spoon each egg out of the hot water with a slotted spoon and place onto the Canadian bacon slices.
Present!
Top with as much Hollandaise sauce as you’d like and fresh parsley, if desired.
Cut into the poached egg and enjoy.
Tips and Techniques
- Instead of cauliflower hash browns, you can use low carb bread or English muffins, if preferred.
- Cauliflower hash browns can be made up to 3 days ahead of time. Reheat them in the oven just before you need them.
- Warm the Canadian bacon in a skillet over medium heat for a minute or two on each side, if preferred.
FAQ’s
Is Eggs Benedict Keto Friendly?
Classic Eggs Benedict is made using English muffins and would therefore not be keto-friendly. This version on cauliflower hash browns is in fact keto-friendly with only 8 net carbs per serving.
Can Eggs Benedict Be Made Ahead of Time?
Not entirely. Hollandaise sauce is best used the day it is prepared and you will also need to prepare the poached eggs right when you need them.
Leftover ham can be used and the cauliflower hash browns can be made ahead of time and reheated in the oven just before needed.
More Keto Breakfast Recipes
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Keto Eggs Benedict
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
- If you are making cauliflower hash browns, prepare those and get them in the oven to bake first.8 Cauliflower Hash Browns
- Prepare your hollandaise sauce and keep warm.1/2 cup Hollandaise Sauce
- If you are using low carb or regular toast or English muffins, instead of Cauliflower Hash Browns, toast them first.
- Top each half or cauliflower hash brown with a slice of Canadian bacon.8 slices Canadian bacon
- Bring a saucepan filled about halfway with water and the distilled vinegar to a simmer. Crack each egg into a bowl, then gently slide it into the simmering water. Cover, turn off the heat, and allow to sit for 4-5 minutes.1 tablespoon distilled white vinegar, 8 eggs
- It's best to poach two eggs at a time, making sure to let the water come back to a simmer between batches.
- Gently spoon each egg out of the hot water with a slotted spoon and place onto the Canadian bacon slices.
- Top with as much Hollandaise sauce as you'd like and fresh parsley, if desired.1/2 cup Hollandaise Sauce
- Cut into the poached egg and enjoy.
Notes
Tips and Techniques
- Instead of cauliflower hash browns, you can use Low Carb Bread or Low Carb English Muffins, if preferred.
- Cauliflower hash browns can be made up to 3 days ahead of time. Reheat them in the oven just before you need them.
- Warm the Canadian bacon in a skillet over medium heat for a minute or two on each side, if preferred.
Nutrition
This recipe was originally published on April 15, 2019. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in February 2024.
