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Looking for a breakfast that’s both tasty and keto-friendly? These California-style, Keto Eggs Benedict with Avocado and Sriracha Hollandaise are the perfect choice. We’re giving the classic dish a low-carb twist by using a these keto bread rolls and adding creamy avocado slices. The Sriracha Hollandaise sauce adds just the right amount of spice to make every bite delicious.
Whether you’re making brunch for friends or just want to enjoy a special breakfast at home, this recipe is quick, easy, and satisfying. It’s a great way to start your day with something that’s both healthy and full of flavor.
Why You’ll Love This Recipe
- Keto-Friendly: Perfect for staying on track with your low-carb diet.
- Quick & Easy: Ready in just 20 minutes, ideal for busy mornings.
- Healthy Ingredients: Packed with healthy fats from avocado and olive oil.
- Customizable: Easily switch up the toppings or spice level to suit your taste.
- Gourmet Flavor: The Sriracha Hollandaise adds a deliciously spicy kick!
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this recipe is simple—you only need a few key ingredients.
Eggs Benedict
- Keto Bun: Use your favorite low-carb bun as the base, whether it’s a classic or nut-free version.
- Fresh Greens: A handful of arugula or your preferred leafy greens adds freshness.
- Tomato Slices: Adds a juicy and slightly tangy flavor.
- Avocado: Provides creaminess and healthy fats.
- Poached Eggs: The star of the dish, perfectly cooked with a runny yolk.
- Paprika or Cayenne Pepper: For a little extra kick on top.
Spicy Sriracha Hollandaise
- Egg Yolks: The base for your rich, creamy sauce.
- Dijon Mustard: Adds a slight tang and depth of flavor.
- Lemon Juice: Brings brightness and acidity to the sauce.
- Extra Virgin Olive Oil: Keeps the sauce smooth and adds healthy fats, although you can use the more traditional butter instead.
- Sriracha Sauce: Gives the Hollandaise its signature spicy kick.
Absolutely! If you’re short on time, you can use our Quick Keto Bread, which takes less than 5 minutes to prepare. It’s a great time-saver and still keeps the dish delicious and low-carb.
Yes! Simply replace the butter in the Hollandaise sauce with extra virgin olive oil, as suggested in this recipe. You’ll get all the creamy goodness without the dairy.
No problem! You can substitute the Sriracha with your favorite hot sauce or skip it entirely if you prefer a milder taste. The Hollandaise will still be flavorful and creamy. Or you could use some sugar-free ketchup instead!
Definitely! Feel free to customize with toppings like crispy bacon, smoked spinach, sautéed spinach, or a sprinkle of cheese, depending on your preferences and dietary needs.
How To Make Keto Eggs Benedict
Prepare the Keto Bread Rolls. Slice your prepared Keto Bread Rolls in half. If you have a few extra minutes, you can place the halves under a broiler for a couple of minutes to crisp them up. If you’re using our Quick Keto Bread, simply prepare it according to the recipe and set it aside.
Poach the Eggs. Fill a saucepan with water, add a dash of white vinegar, and bring it to a boil. Once boiling, reduce the heat to a simmer. Crack each egg into a small cup. Create a gentle whirlpool in the water, then carefully lower the eggs into the center of the whirlpool one at a time. Poach the eggs for about 3 minutes until the whites are set but the yolks are still runny. Transfer the poached eggs to a bowl of cold water to stop the cooking process, then set them aside.
Make the Sriracha Hollandaise Sauce. In a heatproof bowl, whisk together the egg yolks, Dijon mustard, and lemon juice. Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Whisk constantly until the mixture begins to thicken. Gradually drizzle in the extra virgin olive oil while continuing to whisk until the sauce becomes thick and creamy. If the sauce gets too thick, add 1-2 tablespoons of water to adjust the consistency. Stir in the Sriracha sauce, and season with salt and pepper to taste.
Assemble the Eggs Benedict. Place the toasted or prepared keto bun halves on two plates. Top each half with a handful of fresh greens, a slice of tomato, and avocado slices.Gently place a poached egg on top of each half.
Finish and Serve. Drizzle the Sriracha Hollandaise sauce over the poached eggs. Finish with a pinch of paprika or cayenne pepper for a little extra heat. Serve immediately while everything is warm. Enjoy your flavorful and satisfying keto breakfast!
Tips for Best Keto Eggs Benedict
- Perfect Poached Eggs: To get perfectly poached eggs with firm whites and runny yolks, make sure the water is at a gentle simmer, not a rolling boil. Adding a splash of vinegar helps the whites set faster, keeping the eggs together.
- Keep the Hollandaise Smooth: If your Hollandaise sauce starts to clump or thicken too much, add a tablespoon or two of warm water while whisking to bring it back to a smooth consistency. If it still clumps, a quick pulse in a blender can save it.
- Crisp the Keto Bun: For a little extra texture, toast your keto bun under the broiler for a couple of minutes before assembling. It adds a nice crunch that pairs well with the creamy avocado and poached eggs.
- Customize the Spice Level: Adjust the amount of Sriracha in the Hollandaise to suit your taste. If you like it spicier, feel free to add a bit more; for a milder version, start with less and add as you go.
- Prep in Advance: Save time in the morning by prepping the Keto Bread Rolls or Quick Keto Bread and poaching the eggs the night before. Store poached eggs in a bowl of water in the fridge for up to three days. This way, you can assemble and serve breakfast in just a few minutes!
The Blender Trick for Quick Hollandaise
For easy, quick version of Hollandaise sauce, use a blender. Combine the egg yolks, Dijon mustard, lemon juice, and Sriracha in the blender. Melt the butter in a microwave or on the stove until hot. With the blender running on low, slowly drizzle in the hot butter until the sauce thickens and becomes creamy. This method saves time and still delivers a smooth, rich sauce.
Storage Instructions
You can store the keto buns at room temperature, covered with a kitchen towel, for up to 3 days. For longer storage, keep them in an airtight container in the fridge for up to a week, or freeze them for up to 3 months.
Yes! You can poach the eggs ahead of time and store them in a bowl of water in the refrigerator for up to 3 days. When you’re ready to use them, simply warm them up in hot (not boiling) water for a couple of minutes.
Hollandaise sauce is best enjoyed fresh. If you need to store it, keep it in an airtight container in the refrigerator for up to 24 hours. Reheating can be tricky—warm it gently in a double boiler while whisking constantly, but be aware that it may separate.
Yes, you can prepare some of the components in advance: poach the eggs, slice the avocado, and prep the bread rolls. To prevent the avocado slices from browning, drizzle a few drops of lemon or lime juice over them and keep in an airtight container in the fridge. When ready to serve, simply make the Hollandaise sauce (see our tip above for a super quick blender Hollandaise!).
Customizing Your Keto Eggs Benedict
One of the best things about Keto Eggs Benedict is how easy it is to make it your own. Here are some ways to customize the dish to suit your taste:
- Add Extra Protein: For extra protein, add smoked salmon, bacon, or even a slice of turkey for a different take on this classic dish.
- Add Extra Veggies: Boost the nutritional content by adding sautéed spinach, grilled asparagus, or roasted bell peppers. These veggies not only add flavor but also extra nutrients.
- Try Different Sauces: If you’re not in the mood for Sriracha, consider topping your Eggs Benedict with a classic Hollandaise (just skip the hot sauce), or try this Creamy Cheese Sauce instead.
- Experiment with Bread Alternatives: While keto buns are traditional in this version, you can also use portobello mushrooms, keto waffles, or slices of zucchini as a low-carb base.
- Spice It Up: Try adding more Sriracha, or try incorporating different spices like smoked paprika, chipotle powder, or a pinch of curry powder for a unique flavor profile.
Tools for Keto Eggs Benedict
- Kitchen Mixer: Essential if you’re making the keto buns from scratch. It helps ensure your dough is well-mixed and the buns have a good texture.
- Blender: Useful if making a quick Hollandaise sauce that requires it (see recipe tips). It speeds up the process and still gives you a smooth, creamy result.
Keto Eggs Benedict with Avocado and Sriracha Hollandaise
Ingredients
Eggs Benedict
- 1 Keto Bread Rolls
- handful fresh greens such as arugula (rocket)
- 2 large slices of tomato
- ½ medium avocado (sliced)
- 2 large eggs (poached)
- pinch of paprika (or cayenne pepper)
Sriracha Hollandaise Sauce
- 2 large egg yolks
- ½ tsp Dijon mustard
- 2 tbsp fresh lemon juice (or lime juice)
- ¼ cup extra virgin olive oil (or unsalted butter)
- 1-2 tbsp water (if too thick)
- 1 tbsp Sriracha sauce (or sugar-free ketchup)
- salt and pepper (to taste)
Instructions
- Slice the keto bun in half. Optionally, toast under a broiler for a few minutes to crisp up.
- Fill a saucepan with water, add a dash of white vinegar, and bring to a simmer. Crack each egg into a small cup and gently slide into the simmering water. Poach for 3 minutes, then transfer to cold water to stop cooking.
- In a heatproof bowl, whisk together egg yolks, Dijon mustard, and lemon juice. Place over simmering water, whisking constantly until thickened. Slowly drizzle in olive oil until creamy. Stir in Sriracha sauce, salt, and pepper.
- Place the toasted bun halves on plates. Top with fresh greens, tomato slices, avocado, and a poached egg.
- Drizzle Hollandaise sauce over the eggs. Sprinkle with paprika or cayenne pepper, and serve immediately.
Nutrition
Notes
- Serving Size: Half bread roll with vegetable toppings and poached egg.
- Quick Keto Bread Option: Don’t have time to prepare the rolls? Use this Quick Keto Bread recipe instead!
- Perfect Poached Eggs: Add a splash of vinegar to the poaching water for firm whites and a runny yolk.
- Quick Hollandaise: Use a blender to make the Hollandaise sauce faster and with less effort.
- Storage: Keto buns can be stored at room temperature for up to 3 days or frozen for up to 3 months. Poached eggs can be stored in water in the fridge for up to 3 days. Hollandaise sauce is best made fresh and should be used within 24 hours.
Tried this for breakfast and loved it! The avocado with the spicy hollandaise is such a great twist. Thanks, Martina!
Thank you so much, glad you enjoyed!
Wow, this recipe is incredible! Made it this morning with the quick bread option instead of rolls, and the combination of fresh spinach, avocado, smoked salmon, and the spicy hollandaise was delicious beyond words. I actually added more sriracha!
Thank you so much, that’s such a lovely feedback!
Absolutely loved this recipe, Martina! Such a great idea!
Thank you! Glad you enjoyed 🙂
This recipe works so well, love the blend of creamy avocado and spicy hollandaise! Makes breakfast quick and exciting!
Thank you, that’s great to know!
Made this for breakfast today and loved it! The sriracha hollandaise pairs so well with the fresh avocado, and the poached eggs were just perfect. Thanks Martina for another fantastic recipe!
Thank you!
This recipe was great! The only change I’d make is adding more sriracha. I’ll also need to try the quick bread option next time!
Thank you! Sriracha should always be used to taste, I end up adding more myself 🙂
Wow, I tried this recipe today and it was incredible! The mix of creamy avocado and spicy sriracha hollandaise is just perfect. Adding smoked salmon made it even better—such a winner of a dish, awesome job, Martina! Thanks 😊
Thank you!
Tried this for breakfast and it was fantastic!
Thank you, I’m glad you enjoyed!