There’s nothing quite like the luxurious decadence of Eggs Benedict to elevate your morning. However, the classic version—complete with an English muffin, Canadian bacon, and rich hollandaise sauce—can sometimes feel a little indulgent. That’s where Naked Eggs Benedict comes in, offering a lighter, carb-free version that doesn’t skimp on flavor.
With poached eggs, a tangy hollandaise, and the perfect balance of savory ingredients, this dish is ideal for a healthier yet equally satisfying brunch. Whether you’re hosting a weekend gathering or indulging in a quiet breakfast at home, this recipe is bound to impress.
Nutrition Information
- Serving Size: 1 Naked Eggs Benedict
- Calories: 280
- Sugar: 0.4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 265mg
Why You’ll Love This Recipe
- Low-Carb and Gluten-Free: Perfect for keto or gluten-sensitive diets.
- Quick and Easy: Ready in just 30 minutes, ideal for busy mornings.
- Healthy Twist: All the protein and flavor with fewer calories.
- Customizable: Easily swap ingredients to suit your preferences.
- Elegant Presentation: Looks as good as it tastes, making it great for entertaining.
Ingredients
- 4 large eggs
- 4 slices of Canadian bacon or smoked salmon
- 1 cup baby spinach (optional)
- 2 tbsp white vinegar (for poaching water)
- 1/2 cup unsalted butter, melted
- 3 large egg yolks (for hollandaise)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh chives, for garnish
Ingredients and Substitutions
- Eggs: Fresh eggs are crucial for successful poaching.
- Canadian Bacon/Smoked Salmon: Swap with turkey bacon, ham, or avocado for variety.
- Baby Spinach: Optional, but adds a refreshing layer of greens.
- Hollandaise Sauce: Use a pre-made sauce for convenience, or try a Greek yogurt-based hollandaise for a healthier version.
How to Make Naked Eggs Benedict (Step-by-Step)
- Poaching Perfection:
- Simmer, don’t boil the water. Adding vinegar helps the whites set beautifully.
- Crack the eggs into small bowls for a more effortless, gentler transfer into the water.
- Hollandaise Mastery:
- Take your time whisking; patience is key to achieving a silky sauce.
- If the sauce thickens too much, whisk in a teaspoon of warm water to thin it out.
- Assembling Like a Pro:
- Layering is key. Start with your greens or protein base, add the egg, then finish with a generous drizzle of hollandaise.
- Garnishing for Impact:
- Fresh herbs like chives or parsley add color and enhance the dish’s flavor profile.
Expert Tips for Success
- Prepping Ahead: Poach the eggs and sear the bacon beforehand. Reheat gently before assembling.
- Don’t Overcook Eggs: Monitor the yolks to maintain their delicious runniness.
- Perfect Hollandaise Every Time: Avoid curdling using low heat and constant whisking.
Variations and Customizations
- Vegetarian Version: Replace Canadian bacon with avocado slices or grilled mushrooms.
- Spicy Kick: Add a dash of hot sauce or cayenne to the hollandaise.
- Dairy-Free Option: Use plant-based butter for the hollandaise sauce.
- Extra Veggies: Add sautéed bell peppers or tomatoes for a colorful twist.
Storage and Reheating Instructions
- Storage: Store leftover hollandaise sauce in an airtight container in the fridge for up to 2 days. Eggs are best enjoyed fresh.
- Reheating Hollandaise: Warm over low heat with a splash of water, whisking constantly.
- Reheating Eggs: Submerge poached eggs in hot (not boiling) water for 1 minute.
Serving Suggestions
- Serve with a fresh green salad or roasted asparagus for a complete meal.
- Pair with a mimosa or freshly squeezed orange juice for a brunch-worthy combo.
- Add a side of hash browns or roasted potatoes for heartier appetites.
Frequently Asked Questions (FAQs)
Q: Can I make hollandaise sauce ahead of time?
A: Yes, but it’s best fresh. Store it in the fridge and reheat gently over low heat if making ahead.
Q: What can I use instead of vinegar for poaching eggs?
A: Lemon juice works as a great alternative.
Q: How do I keep poached eggs warm before serving?
A: Place them in a bowl of warm water until ready to assemble.
Q: Can I freeze poached eggs?
A: It’s not recommended, as the texture can change when thawed.
Related Recipes
- Classic Eggs Benedict with English Muffin
- Avocado Toast with Poached Eggs
- Spinach and Feta Omelette
- Low-Carb Breakfast Bowls
Conclusion
Naked Eggs Benedict is a deliciously modern take on the beloved brunch classic. It offers a guilt-free indulgence that’s big on flavor and light on carbs. Whether you’re looking for a healthier way to enjoy a fancy breakfast or want to impress your guests with a beautiful plate, this recipe has you covered.
Try it today and discover how easy it is to create a restaurant-quality dish in your own kitchen. Happy cooking!
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Naked Eggs Benedict
Ingredients
- 4 large eggs
- 4 slices of Canadian bacon or smoked salmon
- 1 cup baby spinach (optional)
- 2 tbsp white vinegar (for poaching water)
- ½ cup unsalted butter, melted
- 3 large egg yolks (for hollandaise)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- Prepare the Poaching Water:In a medium saucepan, bring water to a gentle simmer. Add white vinegar to help the eggs coagulate during poaching.
- Poach the Eggs:Crack each egg into a small bowl. Gently slide each egg into the simmering water. Cook for 3-4 minutes until the whites are set, but the yolks remain runny. Remove with a slotted spoon and set aside.
- Sear the Canadian Bacon or Salmon:In a skillet over medium heat, lightly sear the Canadian bacon or warm the smoked salmon. Set aside.
- Make the Hollandaise Sauce:In a heatproof bowl, whisk egg yolks and lemon juice until frothy.Place the bowl over a pot of simmering water (do not let the bowl touch the water) and continue whisking.Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper.
- Assemble the Naked Eggs Benedict:Place a bed of baby spinach on a plate (optional).Top with a slice of Canadian bacon or smoked salmon.Add the poached egg on top, then drizzle generously with hollandaise sauce.Garnish with fresh chives.
Notes
- Use an immersion blender for a quick hollandaise alternative.
- Ensure the poaching water is at a gentle simmer, not a rolling boil, to avoid breaking the eggs.