Eggs Benedict with Keto Hollandaise Sauce

Eggs Benedict with Keto Hollandaise Sauce

Makes: 4 servings

Carbs per Serving: 27.75 grams

Protein per Serving: 10.5 grams

Fat per Serving: 20.5 grams


?         8 slices bacon

?         8 eggs

?         2 tsp vinegar


For the Hollandaise Sauce:

?         4 eggs

?         ½cup melted butter, at room temperature

?         3 tsp freshly squeezed lemon juice

?         ½tsp sea salt



  • First make the hollandaise sauce by beating the eggs together with the lemon juice until thickened in a heatproof bowl.
  • Pour water into a pot and place over medium high flame. Once simmering, reduce to medium flame and carefully place the bowl over the steaming water.
  • Hold the bowl with an oven mitt and whisk the eggs until thickened. Do not let the bowl touch the water.
  • Gradually pour in the melted butter as you whisk until the mixture becomes a thick sauce.
  • Season with salt, then mix well. Carefully set the bowl of sauce aside and let cool to room temperature. Refrigerate until chilled.
  • Meanwhile, cook the bacon to a crisp on a non-stick skillet, then place on a plate lined with paper towels.
  • Fill a saucepan with water and stir in the vinegar. Place over medium high flame and bring to a boil. Once boiling, reduce to medium low flame.
  • Carefully crack each egg into a small bowl, taking care not to break the yolks. Slip each egg into the boiling water and cook for 3 minutes.
  • With a slotted spoon, transfer the eggs to a plate. Drain excess liquid.
  •         To prepare the eggs benedict, halve each cooked bacon and place them on top of each poached egg. Spoon the chilled hollandaise sauce on top, then serve right away.