One of my favorite and go-to breakfast dishes is Eggs Benedict. A while back I did make an Keto Eggs Benedict Casserole, and it was good, but sometimes I just wanted a more traditional Eggs Benedict and that yummy runny yolk. I’m not a fan of poaching eggs though, it never seems to turn out right for me. Now you CAN make these with my Keto English Muffins, but I really didn’t think they were needed.
All I used was eggs, canadian bacon (or you can use ham – whatever you’ve got! – or throw a spin on it and use sausage patties), and pre-packaged Hollandaise mix (not true Keto, but I’m a dirty keto-er).
Start by frying up the meat you choose to use. In another pan, get working on the hollandaise.
I just fried up the meat til it was warn and browned. Then I made some over easy eggs (which I forgot to take pictures of..oops!)
Then put down a few slices of ham on your plate, the eggs, and spoon that creamy hollandaise over the top.
How good does that look???? Best part (besides the taste)? It’s only 1 net carb!!
Low Carb Eggs Benedict
3 – 4 slices canadian bacon (or meat of choice)
1 package Hollandaise sauce mix (check your mix to see what other ingredients you need)
2 eggs
Fry meat until cooked thoroughly/browned. Make hollandaise sauce according to package instructions. Over medium heat, crack an egg (but don’t break the yolk) and cook for approx 2 minutes, then flip and cook 1 more minute. The yolk should still be runny but the egg white cooked.
Place the meat on the plate, top with eggs, then sauce. Eat and enjoy!
