Keto Eggs Benedict

Posted by

This delicious recipe for Eggs Benedict begins with a cauliflower hash brown, and is topped with Canadian bacon, poached eggs, and a delicious hollandaise sauce!

Duration :

Prep Time : 5 minutes
Cook Time :  20 minutes
Servings    : 4
Calories     : 503 kcal


For the Cauliflower Hash Browns:

  • 1/2 head of cauliflower (or 2 cups riced cauliflower)
  • 1 large egg
  • 1 tbsp coconut flour
  • 2/3 cup parmesan cheese (or white cheddar)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil or olive oil

For the Hollandaise sauce:

  • 3 egg yolks
  • 1 stick unsalted butter, hot (can use microwave or double boiler)
  • 2 tsp lemon juice
  • pinch of cayenne pepper
  • pinch of black pepper

For the Benedict:

  • 4 large eggs
  • 4 slices Canadian bacon
  • paprika (for garnish)
  • chives (for garnish)


  1. Make the cauliflower hash browns: Using a food processor, pulse the cauliflower until riced. Pour into a medium sized bowl and use a paper towel to squeeze out any moisture. Add in the egg, parmesan, coconut flour, salt, and pepper.

  2. Heat a large skillet over medium high heat. Once hot, add in the oil. Shape the cauliflower mixture into flattened patties. Add to the skillet and cook for about 5 minutes per side, or until browned.

  3. Make the hollandaise sauce: add the egg yolks, lemon juice, salt, and pepper to a high powered blender. Blend on a medium setting for less than 10 seconds, then slowly pour in the hot butter while motor is running. Continue blending until you have completely emulsified the sauce, pour into a small bowl.

  4. Heat up the Canadian bacon: saute for about 1 minute per side over medium heat in a small skillet. You can also use bacon or deli ham.

  5. Poach the eggs: Bring a medium saucepan of water to a boil, then reduce to low. Create a vortex with a spoon, then crack and poach each egg for 3-4 minutes. Remove the eggs from the pot and place in a bowl.

  6. Assemble the Eggs Benedict: Place the cauliflower patty on a plate and top with Canadian bacon, poached egg, and pour hollandaise sauce on top. Garnish with a pinch of paprika and finely chopped chives

    Nutrition Facts

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *