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Low-carb keto eggs benedict served on sautéed spinach with Canadian bacon, poached egg, and creamy hollandaise sauce on a white plate

Low-Carb Eggs Benedict with Spinach and Hollandaise

A delicious low-carb twist on the classic Eggs Benedict, featuring perfectly poached eggs, savoury Canadian bacon, and creamy hollandaise sauce served over sautéed spinach instead of an English muffin. Ideal for a keto-friendly breakfast or brunch.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American, French
Servings 4
Calories 384 kcal

Equipment

  • 1 medium saucepan (3–4 quarts / 2.8–3.8 litres); for poaching the eggs
  • 1 skillet or frying pan to sauté the spinach and warm the Canadian bacon
  • 1 blender used to prepare the hollandaise sauce using the blender method
  • 1 slotted spoon essential for safely removing poached eggs from the water
  • 1 fine mesh sieve helps strain excess egg white for better-shaped poached eggs
  • 4 ramekins or small bowls useful for holding individual eggs before poaching
  • 1 whisk optional but helpful if minor adjustments to the hollandaise are needed
  • 1 chef’s knife 8-inch / 20 cm; chopping chives, preparing spinach, cutting lemon
  • 1 cutting board
  • measuring cups and spoons

Ingredients
  

hollandaise sauce

  • 6 tbsp unsalted butter for hollandaise sauce
  • 3 egg yolks for hollandaise sauce
  • 1½ tbsp lemon juice
  • ⅛ tsp salt
  • ⅛ tsp cayenne pepper

poached eggs

  • 4 eggs large; for poaching
  • 1 tbsp white vinegar for poaching water

assembly

  • 8 slices canadian bacon or ham
  • 6 oz spinach fresh
  • 1 tbsp unsalted butter for sautéing spinach, optional
  • cayenne pepper for garnish
  • 1 tbsp chives fresh; chopped, optional

Instructions
 

prepare the hollandaise sauce

  • Melt the butter in a small saucepan over medium heat until fully melted and hot but not browned.
    cubes of unsalted butter melting in a skillet for keto eggs benedict with spinach
    • Hot butter helps the hollandaise emulsify properly. If the butter begins to brown, reduce the heat immediately.
  • Add the egg yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20–30 seconds until smooth.
    ingredients for blender hollandaise sauce including egg yolks, melted butter, lemon juice, salt, and cayenne pepper
    • Room temperature egg yolks emulsify more easily and help create a smoother hollandaise sauce.
  • With the blender running, slowly drizzle the hot melted butter into the egg yolk mixture and continue blending for 1–2 minutes until the sauce is thick, smooth, and emulsified.
    • Pour the butter in a thin, steady stream to prevent the sauce from separating. If the hollandaise becomes too thick, blend in a teaspoon of warm water to loosen it.
  • Taste the hollandaise sauce and adjust the seasoning with additional lemon juice or salt if needed, then transfer it to a heat-proof container and keep it warm until ready to serve.
    • Place the container in a bowl of warm (not hot) water to keep the sauce warm without causing it to curdle or separate.

poach the eggs

  • Fill a medium saucepan with about 3–4 inches (7–10 cm) of water, add the white vinegar, and bring to a gentle simmer over medium heat.
    medium saucepan with water and white vinegar at a gentle simmer for poaching eggs
    • The water should be at a gentle simmer, not a rolling boil, to help the eggs hold their shape and prevent the whites from breaking apart.
  • Crack each egg into a separate ramekin or small bowl, then gently slide each egg into the simmering water, one at a time.
    cracked egg in a small bowl ready for poaching in low-carb eggs benedict with spinach
    • For a neater shape, you can strain each egg through a fine mesh sieve before transferring it to the ramekin to remove excess watery egg white.
  • Poach the eggs for about 3 minutes, or until the whites are set and the yolks remain soft and runny.
    poached egg with set whites and soft runny yolk in simmering water
  • Remove them with a slotted spoon and transfer to a plate lined with paper towels.
    poached egg being removed from simmering water with a slotted spoon
    • If preparing the eggs in advance, reduce the poaching time by about 30 seconds and reheat them briefly in hot water just before serving.

prepare the spinach and bacon

  • Heat a skillet over medium heat and cook the canadian bacon for 2–3 minutes per side until warmed through and lightly browned. Remove from the skillet and set aside.
    • Avoid overcooking the canadian bacon, as it is already fully cooked and can become dry if heated for too long.
  • In the same skillet, add a small amount of butter if needed and sauté the fresh spinach over medium heat for 1–2 minutes, stirring occasionally, until just wilted.
    Fresh spinach sautéing in a skillet with butter until just wilted.
  • Remove from heat and drain any excess liquid.
    • Do not overcook the spinach, as it can release too much moisture and become soggy. A quick sauté preserves both texture and color.

assemble and serve

  • Divide the sautéed spinach among four plates and top each portion with two slices of canadian bacon and one poached egg.
    • Ensure all components are warm before assembling to maintain the best texture and flavor.
  • Spoon the warm hollandaise sauce over each egg.
    Spooning warm hollandaise sauce over a poached egg with Canadian bacon and sautéed spinach
  • garnish with chopped chives and a light pinch of cayenne pepper before serving.
    Keto Eggs Benedict with sautéed spinach, Canadian bacon, and a poached egg topped with hollandaise, garnished with chopped chives and a pinch of cayenne pepper
    • If the hollandaise thickens, place it in a bowl of warm (not hot) water and stir gently to restore a smooth consistency.

Notes

Net carbs: Approximately 3 g per serving, calculated as total carbohydrates minus fiber. Nutritional values are estimates and may vary depending on the specific ingredients and brands used.
Make-ahead tip: The hollandaise sauce can be prepared slightly in advance and kept warm by placing it in a bowl of warm (not hot) water. Stir gently before serving to maintain a smooth and creamy texture.
Substitutions: Canadian bacon can be replaced with ham or smoked salmon to create a variation often called Eggs Royale.
Spinach option: If using frozen spinach, thaw it completely and squeeze out excess moisture before sautéing to prevent the dish from becoming watery.
Leftover egg whites: This recipe uses 3 egg yolks for the hollandaise sauce. The remaining egg whites can be reserved for omelets or other low-carb recipes.

Nutrition

Calories: 384kcalCarbohydrates: 4gProtein: 21gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 391mgSodium: 693mgPotassium: 524mgFiber: 1gSugar: 1gVitamin A: 5091IUVitamin C: 15mgCalcium: 96mgIron: 3mg
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