Eggs Benedict

Servings: 4

Carbs per serving: 5g



  • 3 egg yolks
  • 200 g butter
  • 1 Tablespoon lemon juice
  • dash salt
  • dash pepper
  • dash cayenne
  • 4 eggs poached
  • 4 slices Canadian bacon cooked (or sliced ham)
  • 4 halves Low Carb English Muffins toasted


Prepare Hollandaise Sauce

  1. Place egg yolks in a blender or food processor.
  2. Melt the butter in the microwave until bubbling.
  3. With the blender or food processor running, gradually add the hot butter in a steady stream to the egg yolks until the sauce is thick and creamy. Add the lemon juice. If the sauce is too thick, add a little warm water. Season to taste with salt, pepper, and cayenne. Remove from blender or food processor and keep warm.

Assemble Eggs Benedict

  1. Poach Eggs: Place 2-3 inches of water in a deep skillet or saucepan with a dash of salt. Bring water to a boil then reduce heat to just under boil. Carefully break eggs into hot water and cook until whites are firm. Remove with slotted spoon.
  2. Place slices of toasted low carb English muffins (or tomato slices) on plates. Top each with a slice of Canadian bacon (or ham). Place poached eggs on top and pour Hollandaise sauce over eggs. Sprinkle with paprika if desired.