Eggs Benedict is a brunch favorite — creamy, runny, savory, and indulgent. But what if you could enjoy all that deliciousness without the heavy bread base? Enter Naked Eggs Benedict — a fresh, low-carb twist on the classic that’s just as satisfying but lighter and healthier
What Makes It “Naked”?
Traditional eggs Benedict comes with an English muffin. This version skips the muffin altogether and stacks the good stuff — perfectly poached eggs, savory Canadian bacon (or ham), and velvety hollandaise sauce — right on a bed of greens or roasted veggies.
The result? All the flavor, fewer carbs, and a beautiful presentation perfect for brunch or even a fancy-feeling weekday breakfast.
Ingredients:
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2 large eggs
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2 slices Canadian bacon or deli ham
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A handful of baby spinach or sautéed greens
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Optional: roasted sweet potato slices or grilled tomato rounds as base
For the Hollandaise Sauce:
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2 egg yolks
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1 tbsp lemon juice
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½ cup melted butter
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Pinch of salt
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Dash of cayenne (optional)
Steps to Make It:
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Poach the eggs: Simmer water, add vinegar, swirl, and gently drop in eggs for 3–4 minutes until whites are set.
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Cook the ham/bacon: Lightly sear slices in a pan for 1–2 minutes per side.
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Make the hollandaise: Whisk yolks and lemon juice over low heat. Slowly add melted butter, whisking until thick and silky. Season to taste.
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Assemble: Layer greens or veggie base, top with ham, then a poached egg, and drizzle with hollandaise.
Serving Tip:
Add avocado slices or a sprinkle of paprika for extra flair. This dish also pairs beautifully with a side of fruit or a cup of herbal tea.
Final Thoughts
Whether you’re eating low-carb, gluten-free, or just want a lighter brunch option, Naked Eggs Benedict is a flavor-packed, elegant twist. It’s proof that healthy and indulgent can absolutely go hand in hand.