Who says gourmet breakfasts are only for the weekend? With a little planning, you can bring the luxurious flavors of eggs Benedict into your morning routine. This carnivore diet breakfast recipe swaps the traditional bread with a low-carb alternative, focusing on the creamy hollandaise, rich eggs, and crispy bacon that make this dish iconic.
Perfect for a special breakfast or brunch, these indulgent flavors will make you forget about the missing carbs.
It’s simpler then you think and every bit as delicious as your favorite restaurant version.
Classic Eggs Benedict for the Carnivore Diet
- Yield: 4 servings
- Prep Time: 10 minutes (not including time to make muffins and sauce or cook bacon)
- Cook Time: 12 minutes
Ingredients
- Distilled white vinegar, for the poaching water
- 8 large eggs
- 4 English muffins (low-carb or carnivore-friendly), cut in half and toasted
- 8 slices regular, thin-cut bacon, cooked and cut in half crosswise, plus extra crumbled cooked bacon for garnish, if desired
- 1 batch hollandaise sauce, for serving
Instructions
- Poach the Eggs:
Fill a medium pot or pan with water and bring it to a gentle simmer. The water level should be about 3 inches deep, and the pan should be wide enough to poach 2 eggs at a time. Add a splash of vinegar to the water to help the egg whites hold their shape.
Crack an egg into a ramekin. Create a gentle whirlpool in the simmering water using the handle of a wooden spoon. Slide the egg from the ramekin into the center of the whirlpool. Repeat with another egg. Poach 2 eggs at a time for 2–3 minutes, or until the whites are set, and the yolks are soft.
Use a slotted spoon to remove the poached eggs and transfer them to a dish of warm water. Repeat with the remaining eggs. - Prepare the Muffins & Bacon:
Toast the low-carb English muffins if not done ahead of time. Warm the cooked bacon if necessary. - Assemble the Dish:
Place two halves of a toasted English muffin on a serving plate. Top each half with two bacon pieces, followed by a poached egg. Spoon hollandaise sauce generously over each egg. Garnish with crumbled bacon if desired. - Serve & Enjoy:
Serve immediately while the eggs are warm, and the hollandaise sauce is creamy.
Tips for Perfect Eggs Benedict
- Poaching Like a Pro: Use the freshest eggs possible, as they hold their shape better during poaching. If you’re new to poaching, practice with one egg at a time to perfect your technique.
- Hollandaise Shortcuts: If making hollandaise from scratch feels intimidating, use a blender to simplify the process. Store leftover sauce in a thermos to keep it warm until serving.
- Low-Carb Muffin Alternatives: Swap traditional muffins with cloud bread, almond-flour biscuits, or even seared rounds of cooked sausage for a full carnivore twist.
- Meal Prep: Poach eggs a day ahead and store them in a container with cold water. Reheat in simmering water for 30 seconds before assembling.
Why This Recipe Works for Carnivore Meals
Eggs Benedict is a perfect carnivore breakfast option when paired with a low-carb muffin alternative and features nutrient-dense ingredients like eggs, bacon, and butter-based hollandaise sauce. The rich, buttery flavors shine through without the need for high-carb bread, making this dish indulgent yet diet-compliant.
Treat yourself to this satisfying, restaurant-worthy breakfast and enjoy every luxurious bite. Whether for a weekend brunch or a weekday indulgence, this carnivore diet breakfast recipe elevates your mornings with ease and elegance!
Protein Packed Eggs Benedict
Ingredients
- 8 large eggs
- 4 English muffins low-carb or carnivore-friendly, cut in half and toasted
- 8 slices regular thin-cut bacon, cooked and cut in half crosswise, plus extra crumbled cooked bacon for garnish, if desired
- 1 batch hollandaise sauce for serving
Instructions
- Fill a medium pot or pan with water and bring it to a gentle simmer. The water level should be about 3 inches deep, and the pan should be wide enough to poach 2 eggs at a time. Add a splash of vinegar to the water to help the egg whites hold their shape.
- Crack an egg into a ramekin. Create a gentle whirlpool in the simmering water using the handle of a wooden spoon. Slide the egg from the ramekin into the center of the whirlpool. Repeat with another egg. Poach 2 eggs at a time for 2–3 minutes, or until the whites are set, and the yolks are soft.
- Use a slotted spoon to remove the poached eggs and transfer them to a dish of warm water. Repeat with the remaining eggs.
- Toast the low-carb English muffins if not done ahead of time. Warm the cooked bacon if necessary.
- Place two halves of a toasted English muffin on a serving plate. Top each half with two bacon pieces, followed by a poached egg. Spoon hollandaise sauce generously over each egg. Garnish with crumbled bacon if desired.
- Serve immediately while the eggs are warm, and the hollandaise sauce is creamy.
Disclaimer: Some images in this content were created/edited with the help of AI.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.