And while this is certainly an involved, multi-step dish, the tasty, festive result is well worth it, especially on special occasions. Eggs Benedict and Bloody Mary are by far my favorite brunch items. But it’s been several years since I ordered this dish because I don’t eat bread anymore. I don’t know why it took me so long to realize I could create a keto version by making quick keto bread instead of using an English muffin! And while this is admittedly a multi-step recipe, the hearty, delicious result is very much worth it.
Storing Leftovers
This is one of those dishes that should be enjoyed right away, and the leftovers should be discarded. So try to make only as much as you know you’ll be able to eat!
Keto bread: I use 90-second bread. Alternatively, you could use any of the other keto bread ideas mentioned below, or even omit the bread altogether. As we’ve already established, the flavor is in the other ingredients, not in the bread. Hollandaise sauce: I make it using an immersion blender. It’s really quite easy once you get the hang of it. Large eggs: I’m partial to those gorgeous cage-free eggs with an almost orange yolk. Canadian bacon: You can also use thick slices of lunchmeat ham.
Your first step is to make the bread and toast it in a buttered skillet. Set it aside. Next, make the hollandaise sauce using an immersion blender. Set that aside too. Assemble the dish: place a slice of Canadian bacon on each piece of bread. Top with a poached egg. Spoon two tablespoons of hollandaise sauce on top. You can garnish the dish with chopped parsley if you wish. Serve immediately. So the perfect solution is to serve it for dinner. No one complains. 🙂
Recipe Card
