Name: Naked Eggs Benedict
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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)

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.

Naked Eggs Benedict

Recipe by RecipeWikkiCourse: Random

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

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.

Savory Brunch