Eggs Benedict Keto

Name: Eggs Benedict Keto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 whole Ripe avocados; 4 slices Canadian bacon (or thick-cut ham); 6 tbsp Unsalted butter; 6 large Large eggs; 1 tbsp Fresh lemon juice; 1 tbsp White vinegar (for poaching); 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.125 tsp Cayenne pepper (optional, for garnish)

A low-carb take on classic Eggs Benedict that swaps English muffins for ripe avocado halves and uses a silky, lemony hollandaise. Ideal for keto brunches — rich, satisfying, and about 7g net carbs per serving when split between two.

0.0(0 reviews)

Prep: 10m · Cook: 20m · Total30 mins

DifficultyMedium

Serves2

AuthorJake

Jake's note

"This version is perfect for weekend brunch or a special breakfast — creamy hollandaise over perfectly poached eggs and avocado feels indulgent without the carbs. Home cooks will love how quickly it comes together once you master the hollandaise and poach timing."

Eggs Benedict Keto

This avocado-based Eggs Benedict strips the English muffin from the equation and leaves you with the same indulgent trio of textures — creamy, salty, and silky — but in a way that keeps carbs low and satisfaction high. Ripe but firm avocado halves cradle a seared slice of Canadian bacon, and a runny poached egg spills yolk into the green bowl, mingling with a lemony, butter-forward hollandaise. The bright acid of the lemon and a whisper of cayenne cut through the richness so each bite feels balanced rather than heavy.

What makes this version work is small technique choices: scooping just enough avocado to create a stable well, searing the bacon briefly so it adds texture without shrinking into oblivion, and building a quick double-boiler hollandaise with two egg yolks and warm melted butter for a reliably silky sauce. Poaching with vinegar and a gentle whirlpool keeps whites tidy, and serving immediately preserves the contrast between warm egg and cool avocado. It’s an ideal recipe for weekend brunches, keto meal prep, or any time you want the luxe feel of Eggs Benedict without the carbs or fuss of toasting and buttering bread.

Plan your timing

Enter your target meal time:

6:23 pm–6:31 pm→Prep avocado halves and sear Canadian bacon

6:31 pm–6:39 pm→Make quick hollandaise

6:39 pm–6:47 pm→Poach the eggs

6:47 pm–6:55 pm→Assemble and serve

Ingredients

Yield

Instructions

Prep avocado halves and sear Canadian bacon

Halve the avocados, remove pits and scoop out just enough flesh to create a shallow well for the egg, then season each half lightly with half the salt and pepper. Heat a nonstick skillet over medium, add 1 tbsp butter and sear the Canadian bacon 60–90 seconds per side until browned and warmed through; keep warm and set aside.

For this step

2 wholeRipe avocados
4 slicesCanadian bacon (or thick-cut ham)
6 tbspUnsalted butter
1 tspKosher salt
0.5 tspFreshly ground black pepper

Prep avocado halves and sear Canadian bacon

Make quick hollandaise

Set a heatproof bowl over (but not touching) simmering water and add 2 egg yolks (reserve remaining whole eggs for poaching), the lemon juice and a pinch of salt. Whisk continuously until the yolks thicken slightly, then remove from heat and very slowly whisk in the melted warm butter a tablespoon at a time until smooth and emulsified. Taste and adjust with a little more lemon or salt, and stir in a pinch of cayenne if using; keep warm in a thermos or over very low heat.

For this step

6 largeLarge eggs
1 tbspFresh lemon juice
0.13 tspCayenne pepper (optional, for garnish)

Poach the eggs

Bring a wide shallow pot of water to a gentle simmer and add the vinegar; create a gentle whirlpool with a spoon. Crack 1 egg into a small cup and slide it into the center, repeat for remaining eggs leaving a little space; cook 3–4 minutes for a runny yolk. Remove with a slotted spoon, blot briefly on paper towel, and season with the remaining salt and pepper.

For this step

1 tbspWhite vinegar (for poaching)

Assemble and serve

Place a seared slice of Canadian bacon in each avocado half, top with a poached egg, and spoon warm hollandaise over the top. Finish with a light dusting of cayenne or extra black pepper and serve immediately so the yolk stays runny and the avocado remains firm.

Tips from the kitchen

Pick ripe but firm

A slightly underripe avocado will hold its shape and make a clean well; spoon out flesh carefully to leave a sturdy rim so the egg sits without collapsing the half.

Keep hollandaise warm

Store the sauce in a thermos or a bowl set over the lowest heat and whisk occasionally; direct heat will overcook the yolks and break the emulsion.

Temper the butter slowly

Add melted butter a tablespoon at a time while whisking vigorously so the yolks can emulsify it without seizing, which yields a glossy sauce.

Poach eggs in whirlpool

A gentle simmer and a spoon-created whirlpool help the whites wrap the yolk evenly; the tablespoon of vinegar helps the white set without tasting vinegary.

Blot eggs before plating

Briefly rest poached eggs on paper towel to remove excess water so hollandaise clings instead of sliding off the avocado and pooling on the plate.

Variations & substitutions

Smoked salmon Benedict

Replace Canadian bacon with thin smoked salmon and finish with capers and dill for a briny, elegant variation that stays keto-friendly.

Florentine style with spinach

Wilt baby spinach quickly in butter, drain well, and tuck it between the avocado and egg for a low-carb Eggs Florentine with extra vegetal brightness.

Spicy chipotle hollandaise

Stir a teaspoon of minced chipotle in adobo into the hollandaise for a smoky heat that plays well against avocado and salty pork.

Grilled halloumi or paneer

Swap the Canadian bacon for sliced, seared halloumi or paneer to make a vegetarian, protein-forward version with a pleasing chewy bite.

Storage & make-ahead

This dish is best assembled and eaten fresh; avocado browns and poached eggs lose their runny texture after refrigeration. Store components separately: cooked bacon and hollandaise can be refrigerated in airtight containers for up to 48 hours, while avocado halves should be wrapped tightly with lemon juice to slow browning and used within 24 hours. To reheat hollandaise, warm it gently in a bowl over simmering water or briefly blitz it in a blender with a tablespoon of hot water to re-emulsify.

What to serve with it

Serve with a peppery arugula salad dressed with lemon vinaigrette and shaved Parmesan to cut richness and add freshness, or alongside roasted asparagus or charred radishes for crunch. For drinks, a dry sparkling wine or a citrus-forward Bloody Mary pairs beautifully; keep plates warm so the avocado and egg stay at ideal temperature, and finish with microgreens or finely chopped chives for color and a mild onion note.

Frequently asked questions

My hollandaise broke—what now?

If the sauce separates, whisk a fresh egg yolk in a clean bowl and very slowly stream the broken sauce into it to re-emulsify; alternatively add a teaspoon of warm water while whisking vigorously to bring it back together.

Can I make hollandaise ahead of time?

You can make it up to a few hours ahead and keep it warm in a thermos, but refrigeration will firm and separate the sauce; if chilled, rewarm gently in a blender with a little hot water to restore texture.

How do I tell if an avocado is the right ripeness?

Gently press the skin near the stem—there should be a little give without feeling mushy; too-soft avocados will collapse when scooped and won’t hold the egg and bacon securely.

Can I poach the eggs ahead of time?

You can poach eggs and cool them in an ice bath, then refrigerate up to 24 hours, but they’ll lose some runniness; to reheat, simmer gently in warm (not boiling) water for 30–60 seconds.

Is there an easy shortcut for the hollandaise?

For a quick alternative, mix mayonnaise with lemon juice, a little melted butter, and cayenne to mimic the flavor, or use a high-quality store-bought hollandaise warmed gently—though texture and brightness will be slightly different from a fresh emulsion.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

2 servings

Step 1: Prep avocado halves and sear Canadian bacon

Ripe avocados2 whole
Canadian bacon (or thick-cut ham)4 slices
Unsalted butter6 tbsp
Kosher salt1 tsp
Freshly ground black pepper0.5 tsp

Step 2: Make quick hollandaise

Large eggs6 large
Fresh lemon juice1 tbsp
Cayenne pepper (optional, for garnish)0.13 tsp

Step 3: Poach the eggs

White vinegar (for poaching)1 tbsp

Nutrition Facts

Per serving: 1 serving (470g)

Calories499

Total Fat3.5g

Saturated Fat0.8g

Trans Fat0g

Polyunsaturated Fat1.1g

Monounsaturated Fat0.7g

Total Carbohydrates82.7g

Dietary Fiber4.3g

Total Sugars2g

Protein33.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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