Keto Eggs Benedict with Super Easy Hollandaise Sauce

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Keto Eggs Benedict with Super Easy Hollandaise Sauce

20 minutes


  • 1/2 cup butter (1 stick)
  • 1/2 lemon (2 tbsp)
  • 1 dash cayenne
  • 3 egg yolks
  • 4 strips bacon


  • 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.
  • Tip: The variable speed on my Vitamix blender worked perfectly for this.
  • The timing of the eggs will depend on how you like them.
  • Also if you like your bacon more crispy 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!
  • When done, drizzle sauce over the eggs and sprinkle with some fresh chopped parsley.
  • I ate mine with avocado slices.
  • Soooo good! I did not for a moment miss the English muffins underneath!
  • Save the leftover sauce to use during the week over veggies and protein.
  • It is really good!
  • Calories 453, Fat 41, Protein 20, Carbs 4

Originally posted 2019-02-20 18:45:14.

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