Keto Eggs Benedict Cups

If you're craving eggs benedict on a keto diet, don't worry it's still possible to eat this delicious breakfast favorite. With these baked keto eggs benedict cups, you won't even miss the bread.

5 from 4 votes

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 6 Servings

Calories: 297kcal

Author :Laura Lynch

Ingredients

For the egg cups

6 large slices ham or 12 small slices
6 large eggs

For the sauce

3 egg yolks
1 tablespoon lemon juice + more if desired
1 teaspoon Dijon mustard
1/4 teaspoon salt
pinch of cayenne pepper
1/2 cup unsalted butter melted and hot
2 tablespoons green onions chopped, for garnish

Instructions

Preheat oven to 350° F (175°C). Grease 6 wells of a muffin tin.
Line each well with a piece of ham. If using small slices of ham, overlap the slices to form a cup.
Crack one egg into each well. Sprinkle with salt and pepper.
Bake for approximately 10 minutes, until the whites of the egg are firm. If you like a runny yolk, do not exceed 10 minutes. For a well done yolk, cook for 12-14 minutes, until the center is firm.
To make the sauce, add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a blender or pot, if using an immersion blender. Blend until well mixed, about 5-10 seconds. Melt the butter until hot. With the blender on the lowest speed, slowly add the hot butter to the blender or pot, in a drizzle, until emulsified and smooth, about 15-30 seconds. Serve over the top of the eggs. Garnish with green onions.

Notes

Note: If you’re in a hurry or don’t want to make your own Hollandaise sauce, I recommend using the Knorr hollandaise sauce packet, which you mix with milk and butter.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.