A light yet indulgent take on the classic Eggs Benedict — ditching the muffin for a cleaner, bolder dish featuring poached eggs, creamy hollandaise, and savory toppings.
Origin Naked Eggs Benedict
A modern twist on the beloved Eggs Benedict, the “naked” version has gained popularity due to low-carb, keto, and gluten-free diets. It retains all the richness and flavor of the original while forgoing the traditional English muffin.
What I Love About This Recipe
It’s all the decadence of Eggs Benedict without the heaviness of bread. The creamy hollandaise, perfectly poached egg, and savory toppings create a dish that’s satisfying yet light and fresh.
Also Read : Hash Brown Crust Quiche
Naked Eggs Benedict
Course: Random4
servings20
minutes30
minutes250
kcalIngredients
2 large eggs
1 tsp white vinegar (for poaching)
2 slices Canadian bacon or smoked salmon
1 cup baby spinach or arugula (lightly sautéed or fresh)
Fresh chives or microgreens, for garnish (optional)
2 egg yolks
½ tbsp lemon juice
4 tbsp unsalted butter, melted and warm
Pinch of salt
Dash of cayenne or paprika (optional)
Directions
- Make the hollandaise:
- In a heatproof bowl over a pot of simmering water (double boiler), whisk egg yolks and lemon juice until thickened.
- Slowly drizzle in warm melted butter while whisking constantly until the sauce is thick and creamy.
- Season with salt and cayenne. Remove from heat and keep warm.
- Poach the eggs:
- Bring a small pot of water with vinegar to a gentle simmer.
- Crack each egg into a small bowl and gently slide it into the water.
- Cook for 3–4 minutes, until whites are set but yolks are runny.
- Remove with a slotted spoon and drain on paper towels.
- Assemble the dish:
- On a plate, layer sautéed spinach (or fresh greens).
- Top with Canadian bacon or smoked salmon, followed by a poached egg.
- Spoon hollandaise over the top and garnish with fresh chives or microgreens.
Notes
- For a vegetarian version, skip the bacon or smoked salmon and add sautéed mushrooms or roasted tomatoes.
- You can make the hollandaise in a blender for a quicker version.
- Serve with a side of fruit or a light salad for a well-rounded meal.
