Skip the expensive brunch out and make this at home instead. Keto eggs benedict swaps the traditional English muffin for a crispy chaffle, topped with real, homemade hollandaise instead of a carb-loaded packet mix.
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The chaffle here is a blank canvas on purpose, not too eggy, so it lets the ham, poached egg, and hollandaise take center stage. It can be made ahead too, which helps on a morning you actually want to relax.
If poaching an egg feels intimidating, just fry one instead. Sunny-side up gives you that same runny yolk without the extra step.
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Chef Jenn’s Take on Eggs Benedict
Reheating leftover hollandaise in the microwave is the fastest way to ruin it, it turns into scrambled eggs almost instantly. Warm it gently in a double boiler instead, and skip the packet hollandaise mix entirely, homemade beats it by a wide margin.
Heat the butter until it is very hot and bubbling in the microwave, watching closely since melted butter boils over easily if you walk away. Add the egg yolks to the bowl of a double boiler, then pour in the hot butter all at once. Whisk vigorously so the egg does not cook unevenly against the sides of the bowl, pulling the bowl off the heat if you need to control the temperature. Whisk in the lemon juice once the sauce is hot to the touch and thickened.
If poaching an egg feels intimidating, fry one instead. Sunny-side up gives you that same runny yolk without the extra step, or fry it through if you prefer it firmer.
There is plenty of room to make this your own. Add avocado for a California-style version, swap in smoked salmon, or add sauteed spinach for a Florentine twist.
What You’ll Love About Eggs Benedict
- Endlessly customizable, avocado, smoked salmon, or spinach all work well as add-ins.
- Real, homemade hollandaise, no carb-loaded packet mix required.
- The chaffle and sauce can both be made ahead, so brunch morning stays relaxed.
Ingredients
For the chaffle:
- Egg whites – Two, whipped until frothy. Using whites instead of whole eggs keeps the flavor from turning too eggy.
- Almond flour – Finely ground or superfine works best.
- Mozzarella cheese – Low moisture if you can find it.
- Sour cream – Full fat.
For the hollandaise:
- Egg yolks – Four.
- Butter – Salted, half a cup.
- Lemon juice – Fresh squeezed.
The rest:
- Eggs – Whole, for poaching or frying.
- Ham – Deli-sliced or Canadian bacon, nitrate-free if you prefer.
How to Make Eggs Benedict
Scroll down for the full recipe card with exact measurements and printable instructions.
Whip the egg whites until frothy, then blend in the mozzarella, almond flour, and sour cream.
Preheat a mini waffle maker and add half the chaffle mixture. Cook until golden brown, about 7 minutes, then repeat with the remaining batter.
Set up a double boiler. Heat the butter in the microwave until very hot and bubbling, watching closely so it doesn’t boil over.
Add the egg yolks to the bowl of the double boiler, then pour in the hot butter all at once. Whisk briskly until thickened and hot to the touch, then remove from the heat and whisk in the lemon juice.
Bring a pot of water to a simmer and add the white vinegar. Carefully crack an egg into the water and poach for about 90 seconds, then remove with a slotted spoon.
Warm the chaffle in the toaster, then top with ham, the poached egg, and about 2 tablespoons of hollandaise sauce.
Make It A Meal
For a bigger brunch spread, add Corned Beef Hash, Sausage n Egg Cups, or Egg Bites with Spinach & Cheese to the table.
Storage
Leftover hollandaise keeps in the fridge for up to a week, warmed gently in a double boiler, never the microwave. Chaffles keep in the fridge or freezer, reheated in a mini waffle maker or a toaster until crisp again.
Frequently Asked Questions
This recipe runs about 4 net carbs per serving. This recipe only uses about 4 tablespoons of the hollandaise batch, so you’ll have extra sauce left over. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
I won’t lie – there are a few steps to this recipe, but the nice thing is they can all be made ahead of time so you just need to reheat the sauce and chaffles and then poach your egg just before eating.
Traditional eggs benedict gets most of its carbs from the bread, an English muffin, croissant, or biscuit. Swapping in a chaffle removes those carbs, making this version keto and gluten-free.
Yes, if poaching feels intimidating, frying works just as well. Keep it sunny-side up for a runny yolk, or cook it through if you’d rather.
Add Preferred SourceKeto Eggs Benedict
Equipment
Ingredients
For the Chaffles
- 2 egg whites
- 2 tablespoons almond flour
- 1 tablespoon sour cream
- 1/2 cup mozzarella cheese
For the Hollandaise
- 1/2 cup salted butter
- 4 egg yolks
- 2 tablespoons lemon juice
For the Poached Eggs
- 2 eggs
- 1 tablespoon white vinegar
- 3 ounces deli ham
Instructions
- To prepare the chaffle: Whip the egg white until frothy then blend in the remaining ingredients. Preheat the Dash Mini Waffle Maker and add half the chaffle mixture. Spray the chaffle maker with non-stick cooking spray. Cook about 7 minutes until golden brown. Remove the chaffle and repeat.
- To prepare the Hollandaise sauce: Assemble a double boiler (a pot with a heat-safe bowl that fits on the top). Put enough water in the pot to boil but so that it doesn’t touch the bottom of the bowl.
- Hollandaise cont: Heat the butter to boiling in the microwave. Add the egg yolks to the bowl of the double boiler and bring the pot to a boil. Add the hot butter to the bowl while the pot comes to a boil.
- Hollandaise cont: Whisk briskly heating the mixture from the water beneath the bowl. Continue cooking until the water in the pot has boiled, the egg yolk-butter mixture has thickened and is very hot to the touch. Remove the bowl from the pot and add the lemon juice. Set to the side.
- To poach an egg: Add more water to your pot if necessary (you need enough to completely cover an egg) and bring it to a simmer. Add 2 tbsp of white vinegar to the water. Carefully drop an egg into the simmering water and cook for 90 seconds. Remove with a slotted spoon.
- To assemble: Warm the chaffle in the toaster for a few minutes. Top the crispy chaffle with half the ham slices, one poached egg, and about 2 tbsp of hollandaise sauce.
- Enjoy!
Notes
Recipe Card Tips
- Watch the butter closely while heating it in the microwave. It boils over fast if you walk away.
- If poaching feels intimidating, fry the egg instead. Sunny-side up gives you the same runny yolk.
- This recipe only uses 4 tbsp of Hollandaise sauce. You’ll have some left over. Store it in the fridge and warm it slowly in a double boiler. Do not microwave it or you’ll make scrambled eggs.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
What a great way to save some money by making eggs benedict at home. I love that I can still enjoy a fancy breakfast at home while also sticking to my keto diet.
What a great way to start my day! Looking forward to preparing this for breakfast this weekend!
Eggs benedict is one of my all time favourite brunches, can’t wait to try your twist 🙂
This looks so delicious. I really like that you made it Keto for those of trying to watch carbs.
Love Eggs Benedict! This one looks so easy to make and such a great twist on the traditional English muffin!
This is the recipe I was looking for. I am on a keto diet with 2 chickens laying 2 eggs per day. Now I know how to use them
My favourite breakfast in the whole world! I’d eat this every day if I could.
I’ve been craving eggs Benedict since we can no longer go out for brunch. This recipe satisfied my cravings perfectly!
This is my all-time favourite brunch or breakfast dish! I agree that homemade Hollandaise makes all the difference too.