A light and modern take on the classic brunch favorite — this version skips the English muffin and lets the poached egg, creamy hollandaise, and savory toppings shine without the bread.
Origin Naked Eggs Benedict
A contemporary twist on traditional Eggs Benedict, the “naked” version likely emerged from low-carb and keto-friendly food trends. It’s perfect for those who love rich flavors but want to cut back on carbs or gluten.
What I Love About This Recipe
It’s elegant, satisfying, and feels indulgent without the heaviness of bread. The runny yolk, silky hollandaise, and fresh greens make each bite vibrant and full of flavor.
Also Read : Roasted Honey Garlic Cauliflower
Naked Eggs Benedict
4
servings30
minutes40
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
- Prepare 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:
- On a plate, arrange a bed of greens.
- Top with bacon or salmon, then carefully place a poached egg on top.
- Spoon over hollandaise sauce and garnish with chives or microgreens.
Notes
- For a vegetarian version, skip the meat and add sautéed mushrooms or grilled tomato.
- Make hollandaise just before serving to keep it fresh and smooth.
- Use a blender for a quick hollandaise if preferred.
