Keto Eggs Benedict Recipe

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This Keto Eggs Benedict is made with poached eggs, tomato instead of an english muffin, and corned beef hash instead of Canadian bacon.

Keto Irish Eggs Benedict

I had this amazing breakfast when I was in Tallahassee a few weeks ago and I knew that I had to make it at home. It was so good! 

Irish Bacon 

The Keto Eggs Benedict that I tried at the restaurant had traditional corned beef hash.

Instead of making my hash with potatoes, I made the Keto Corned Beef Hash with cauliflower and also just with corned beef and onions.

Both ways work great for this recipe. It is basically the Irish Bacon. 

Keto Corned Beef Hash

Tomato Instead of English Muffin

To avoid the carbs in the traditional Eggs Benedict, skip the toasted English muffin and instead opt for a sliced tomato.

Tomato slices are usually available at breakfast places so you can easily opt for this at your local breakfast place.

My local breakfast restaurant has something called the Eggs Benedict Florentine that already comes with the tomato slices instead of toasted English muffins. 

Ingredients for Eggs Benedict 

  • Keto Hash with Irish Bacon 
  • Tomato Slices 
  • Poached Eggs
  • hollandaise sauce
  • green onions, to garnish
  • Salt & Pepper 

To make Hollandaise sauce, you will need egg yolk, lemon juice, and melted butter. Here is the Keto Hollandaise sauce recipe.  

To make the keto hash, you will need corned beef, an onion, butter, and if you want, riced cauliflower. 

Tools and Supplies 

Ramekin small saucepan 

How to Poach Eggs? 

To poach eggs for your Eggs Benedict, get a pot of water about 1 1/2 inches deep. Add a tablespoon of white vinegar. 

Then, crack the eggs individually into small ramekins. Let the water come to a boil and lower it to medium high heat.

You don’t poach the eggs in boiling water. Pop any bubbles that are at the bottom of the pan or pot. Place the ramekin halfway into the water and slowly pour the egg in.

This will give it time to start to cook so that the egg does not fill the pot. 

Add the rest of the eggs into the pot using the ramekin method. Using a slotted spoon, take the eggs out of the water when the whites are cooked.

You might need to flip over the eggs depending of it the top of the egg is being cooked. 

When you remove the egg from the water, use a slotted spoon to allow the water to drip off each egg. 

You might want to line a plate with a paper towel to remove some of the water from the eggs so that your final dish is not watery and ruined by excess water. 

How to Put together the Keto Eggs Benedict? 

To put together your low carb eggs Benedict, layer two slices of beef steak tomatoes onto the plate.

Then, layer the low carb hash on top.

Next, spoon on the poached eggs one on each tomato. 

Finally, pour a generous amount of hollandaise sauce on top.

keto hollandaise sauce

Sprinkle with green onions. 

Low Carb Irish Eggs Benedict
Irish Eggs Benedict
Print

Keto Eggs Benedicts

This Keto Eggs Benedict is made with poached eggs, tomato instead of an english muffin, and corned beef hash instead of Canadian bacon.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 Egg Stacks
Calories 192kcal
Author April Erhard

Ingredients

  • 1/2 pound Corned Beef
  • 1 Onion caramelized
  • 1 Tomato Beef Steak, Sliced
  • 4 Eggs Poached
  • 1/4 Hollandaise Sauce
  • 1 tbsp green onions to garnish
  • Salt & Pepper

Instructions

  • To poach eggs for your Eggs Benedict, get a pot of water about 1 1/2 inches deep.
  • Add a tablespoon of white vinegar.
  • Then, crack the eggs individually into small ramekins.
  • Let the water come to a boil and lower it to medium high heat. You don’t poach the eggs in boiling water.
  • Pop any bubbles that are at the bottom of the pan or pot.
  • Place the ramekin halfway into the water and slowly pour the egg in. This will give it time to start to cook so that the egg does not fill the pot.
  • Add the rest of the eggs into the pot using the ramekin method.
  • Using a slotted spoon, take the eggs out of the water when the whites are cooked. You might need to flip over the eggs depending of it the top of the egg is being cooked.
  • When you remove the egg from the water, use a slotted spoon to allow the water to drip off each egg.
  • You might want to line a plate with a paper towel to remove some of the water from the eggs so that your final dish is not watery and ruined by excess water.

Nutrition

Calories: 192kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 194mg | Sodium: 756mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 2mg

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