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Asparagus Eggs Benedict

  • Low Carb
  • Meals
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4/5 - 14 Ratings
Prep Time 20 minutes
Cook Time
Serving Yield 4 servings

Is eggs Benedict minus the English muffin still eggs Benedict? This keto version makes a strong case. It has all the all the traditional elements of the beloved brunch dish - perfectly poached eggs, buttery hollandaise sauce, and crisp Canadian bacon - sans the bread. Instead, the eggs, sauce, and bacon are perched atop a bed of tender asparagus lightly sautéed in avocado oil, poised and ready to sop up any runny yolk left behind.

By: All Day I Dream About Food


For the hollandaise sauce:

  • 2 large Pete and Gerry’s Organic Eggs, yolks only
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/8 teaspoon cayenne

For the asparagus eggs Benedict:

  • 2 tablespoons avocado oil, divided
  • 8 slices Canadian bacon
  • 1 lb asparagus, washed and trimmed
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon white vinegar
  • 8 large Pete and Gerry’s Organic Eggs

Nutritional Information plus

Check out the nutritional information for this keto asparagus eggs Benedict here.


To make the sauce:


Add the egg yolks, lemon juice, and salt to a blender and blend for 10 seconds to combine well.


Remove the lid insert at the top and with the blender running on high, slowly drizzle in the melted butter until the sauce is creamy and thickened. Add the cayenne and briefly blend to combine.

To make and assemble the asparagus eggs Benedict:


Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the Canadian bacon and fry lightly on both sides. Transfer to a plate and set aside.


Add the remaining oil and cook the asparagus until bright green and tender. Season with salt and pepper to taste.


Meanwhile, fill a saucepan about halfway full with water and add the vinegar. Bring to a simmer, but do not let it boil. Break the eggs one at a time into ramekins or small bowls and gently slide them into the water (some people like to create a vortex in the water by swirling it with a spoon before adding the eggs; this doesn't guarantee success but can help keep the egg whites intact). Work in batches to avoid overcrowding the pot.


Poach the eggs for 3 to 3 1/2 minutes for runny yolks. Remove with a slotted spoon and place on a plate lined with a paper towel to drain.


Divide the asparagus between 4 plates. Top each with 2 slices of Canadian bacon followed by 2 poached eggs. Drizzle with hollandaise sauce and serve immediately (see notes).

Farm Team Tips:

If your hollandaise has thickened too much from sitting, add a few teaspoons of hot water and re-blend to loosen.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!



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June 16, 2022

Keto eggs benedict

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Jo Truan

April 24, 2021


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1 Reply

[email protected]

May 19, 2021

Glad to hear you loved it!

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Kloss, Deborah

April 04, 2021

Such a lovely breakfast! Had it this morning for Easter.

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April 03, 2021

Absolutely delicious! Making this again for Easter morning!

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Karen Morgan

March 31, 2021

I am assuming that the hollandaise sauce is not cooked? Always afraid of salmonella

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1 Reply

[email protected]

April 01, 2021

Hi Karen, you are correct that the yolks used in the hollandaise are not cooked. There is a way to pasteurize the eggs ahead of time, but we haven't tried this with this recipe. There are some tips online that show how to do this. We'd love to hear if you give it a try. If you'd rather not, we do have some of Carolyn's other delicious recipes available here on our site that might be a better fit for you.

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Robyn Harris

March 30, 2021

Wonderful! I have been missing eggs Benedict. 💕

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1 Reply

[email protected]

April 01, 2021

We hope you enjoy the recipe, Robyn!

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