Eggs Benedict (No Muffin) - For the Carnivore Diet
This carnivore-friendly Eggs Benedict drops the muffin and doubles down on rich, savory elements. Seared Canadian bacon becomes a meaty base, crowned with just-set poached eggs and a velvety hollandaise made from egg yolks and butter. It’s simple comfort food with all the flavor and none of the carbs.
Use a gentle simmer for poaching so the whites stay tender and the yolks stay runny. For a stable, tangy hollandaise without plant acids, a spoon of sour cream or creme fraiche blends in smoothly and keeps everything luxurious and carnivore-compliant.
Keep the sauce warm, not hot, so it doesn’t split. If it thickens while you assemble, whisk in a teaspoon of warm water or a touch more melted butter to loosen it. Serve immediately for the best texture and flow.
Ingredients
- 4 large eggs (for poaching)
- 3 large egg yolks (for hollandaise)
- 8 tablespoons unsalted butter, melted and warm
- 8 ounces Canadian bacon or thick-cut ham (about 6–8 slices)
- 1 tablespoon sour cream or creme fraiche (optional, for gentle tang and stability)
- Sea salt, to taste
Instructions
- Melt the butter gently until warm and liquid; keep it warm but not boiling.
- Make the hollandaise: Place the 3 egg yolks in a heatproof bowl over barely simmering water (the bowl should not touch the water). Whisk constantly while slowly streaming in the warm melted butter until thick, glossy, and smooth. Whisk in the sour cream or creme fraiche if using, and a pinch of salt. Keep warm off heat.
- Sear the Canadian bacon: Heat a skillet over medium-high. Add the slices and sear 2–3 minutes per side until browned at the edges and heated through. Keep warm.
- Poach the eggs: Bring a pot of water to a gentle simmer (barely bubbling). Crack each egg into a small cup, swirl the water lightly, and slide the eggs in one by one. Poach 3–4 minutes for runny yolks or to your preference. Lift out with a slotted spoon and blot on a towel.
- Assemble: Arrange the seared Canadian bacon on plates. Top each portion with two poached eggs. Spoon warm hollandaise generously over the eggs. Finish with a pinch of salt and serve immediately.