Looking for a super hefty keto brunch to fill you up for half the day? Look no further than eggs Benedict! Warning: it is very calorie-dense. Depending on your activity levels, it could account for over half your day’s calories. It is, however, delicious, and because of its inherently high fat nature, it’s great for staying keto as long as you use a keto bread.
I make this recipe easier by utilizing the tools I have in my kitchen, like the Instant Pot, silicon egg bite mould, and my Blendtec blender, but you can still do everything the traditional ways, it’s just a bit more work.
- 4 large eggs
- 2 teaspoons salted butter (*optional - omit if you want to cut the calories down)
- Himalayan pink sea salt and freshly ground black pepper (to taste)
- 4 slices keto bread
- 1 keto [Hollandaise sauce recipe]
- 4 thin slices Canadian back bacon (*may sub with ham)
- Pinch of sweet paprika
- 1 teaspoon fresh chives, finely chopped (for garnish)
Very lightly grease the four wells of the egg bites tray (leaving the center well empty) or four silicon egg poacher cups.
Crack an egg in each of the greased wells (or egg poacher cups). Sprinkle on salt and pepper. If using the egg bites tray and butter, place butter in center well. Cover the tray if using butter, otherwise, do not cover the tray or the egg poacher cups.
Add 2 cups of water to pressure cooker cooking pot and place in a trivet. Place covered egg bite tray on top of trivet. If using egg poacher cups, just use 1 cup water and do not cover.
Put sliced keto dinner rolls into toaster or toaster oven and set to toast to desired doneness.
Lock on lid to pressure cooker and close pressure valve. Cook at high pressure for 1 minute. When beep sounds, wait 1 minute and then release the rest of the pressure. Remove egg bites tray or egg cups from Instant Pot.
While the eggs are cooking, heat a frying pan to medium heat and add back bacon slices. Cook until heated through, flipping halfway through.
To assemble the eggs Benedict, first brush butter on toasted keto dinner rolls using a basting brush. Top each half with a slice of back bacon. Use a spoon to remove poached egg from wells and place on top of back bacon slice on toast. If using egg poacher cups, turn each cup over on top of the back bacon. Pour warm Hollandaise sauce over all then top with a pinch of paprika and chives if desired. Serve immediately.
If you want to do a lower calorie version of this recipe, try my keto eggs Benedict BLT with avocado hollandaise recipe.
Did you give this easy(ish) keto eggs Benedict recipe a try? How did you like it? Please share your thoughts in the comments. And if you post any pics on Instagram, please tag me so I can see them. Enjoy! :)