Miniketo
ES

Keto Breakfast

Eggs Benedict

I often turn to this elegant keto brunch when I crave something special without the extra carbs. Swapping the usual English muffin for a tender artichoke heart creates a beautiful foundation that soaks up the creamy hollandaise perfectly. It’s a protein-rich dish that feels indulgent yet keeps you on track.

15 min Prep time 35 min Cook time 50 min Total time 4 Servings 320 Calories
Eggs Benedict

Ingredients

  • tablespoon olive oil
  • tablespoons white vinegar
  • quart water
  • artichokes, uncooked and trimmed to the heart
  • recipe Hollandaise Sauce
  • eggs
  • cup black olives, sliced
  • /2 cup chopped fresh chives

Instructions

  1. Step 1

    Start by bringing the olive oil, half the vinegar, and water to a rolling boil in a large pot. Add the artichoke hearts and boil them until fork-tender, about 30 minutes, then drain well. While they cook, whip up your favorite hollandaise sauce and keep it warm. I find that using a double boiler helps me avoid scrambling the eggs. Next, fill a wide saucepan with about three inches of water and add the remaining vinegar. Bring it to a gentle simmer—look for tiny bubbles, not a rolling boil. Crack each egg into a small bowl first, then slide it carefully into the water. Poach for 3 to 5 minutes, until the whites are set but the yolks are still soft. Remove them with a slotted spoon and let them drain on a paper towel. To assemble, place a warm artichoke heart on each plate, top with a poached egg, and spoon over a generous amount of hollandaise. Scatter the sliced olives over the sauce and finish with a sprinkle of fresh chives around the plate. Serve right away while everything is hot.

Chef's Tip

I always add a splash of lemon juice to the poaching water—it helps the egg whites coagulate faster and gives them a neat shape. For a foolproof hollandaise, make it in a blender using hot melted butter for a velvety finish.

Storage Tips

Store leftover artichoke hearts and poached eggs in the fridge for up to two days, but hollandaise is best fresh. Reheat the artichokes and eggs gently in a steamer or microwave, then whip up a quick new batch of sauce.

Variation Tips

Try swapping the artichokes for thick slices of roasted portobello mushroom caps for a meaty texture. You can also add a layer of smoked salmon underneath the egg for a keto take on eggs royale.

Frequently Asked Questions