Carnivore Eggs Benedict: The Zero-Carb Breakfast You Didn’t Know You Needed

Ever had that moment when you’re craving a classic breakfast but your carnivore lifestyle is screaming “NO CARBS!”? Yeah, me too. That’s why I’m pumped to share this carnivore-friendly eggs benedict that’ll make your taste buds dance without sending your carb count through the roof. This isn’t just any eggs benedict—it’s a game-changing breakfast that stays true to carnivore principles while delivering that luxurious brunch experience you’re missing.

JUMP TO RECIPE

Quick Stats

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 2
• Calories: Approximately 550 per serving
• Macros: High fat, moderate protein, zero carb
• Difficulty: Intermediate (but totally worth it!)

Gear Up: What You’ll Need

• Heat-safe bowl
• Small saucepan (for the double boiler setup)
• Whisk
• Non-stick pan
• Ring mold (or large cookie cutter in a pinch)
• Slotted spoon
• Small bowl or measuring cup (for poaching eggs)

Ingredients That’ll Make Your Mouth Water

For the Hollandaise Sauce:

• 3 egg yolks
• 3 ounces butter
• 1 teaspoon lemon juice
• Salt to taste

For the Carnivore English Muffins:

• 1 cup processed pork rinds
• 2 eggs
• 1/4 teaspoon baking powder
• Butter or olive oil for cooking

For the Poached Eggs:

• 2 large eggs
• Salt

For Assembly:

• 4 slices prosciutto (or other carnivore-friendly meat)
• Smoked paprika (optional, for garnish)

Let’s Cook This Thing!

Creating That Silky Hollandaise

1. Separate your eggs – Crack three eggs and separate the yolks into a heat-safe bowl. (Anyone else find separating eggs oddly satisfying?)
2. Melt the butter – Place a pan over medium-low heat and add your 3 ounces of butter. Keep a close eye on it—we want it melted, not browned! Pour your melted butter into a heat-proof container once it’s completely liquified.
3. Set up your double boiler – Bring a pot of water to a simmer and place your heat-safe bowl containing the egg yolks on top, creating a double boiler.
4. Whisk those yolks – Whisk continuously until the yolks thicken and lighten in color. This takes patience, but don’t rush it or you’ll end up with scrambled eggs. Trust me, I’ve been there. 🍳
5. Slowly incorporate the butter – While whisking constantly, gradually drizzle in your melted butter. The key word here is SLOWLY. We’re creating an emulsion, not a separated mess.
6. Add the finishing touches – Once all the butter is incorporated, add a squeeze of lemon juice (about a teaspoon) and salt to taste. Your hollandaise should be thick enough to leave ribbons when poured over itself.

Crafting Carnivore English Muffins

1. Mix your base – Combine 1 cup of processed pork rinds and 2 eggs in a mixing bowl. A fork works way better than a whisk here—I learned that the hard way when everything got clumped in my whisk!
2. Add some lift – Mix in 1/4 teaspoon of baking powder. This will give your muffins that light, spongy texture we’re after.
3. Prepare for cooking – Heat a non-stick pan over medium-low heat and add a little olive oil or butter. Grease up your ring mold too—nothing ruins a good breakfast faster than stuck muffins.
4. Cook to perfection – Pour 2-3 tablespoons of your pork rind mixture into the greased ring mold in the pan. Cook for 5-6 minutes until golden brown.
5. Flip it good – Carefully flip it over (the top will still be a bit raw, so be gentle) and cook the other side for another 5-6 minutes. When done, it should have a sponge-like texture and bounce back to the touch.

Mastering Those Poached Eggs

1. Prep your pan – Clean out your non-stick pan, add fresh water, and bring it to a simmer over medium heat.
2. Season the water – Add a generous pinch of salt to the simmering water.
3. Ease in the egg – Crack an egg into a small bowl or measuring cup, then carefully slide it into the simmering water. This method gives you more control than cracking directly into the water.
4. Spoon the love – Spoon the hot water over any exposed yolk to help cook the top of the egg.
5. Time it right – Cook for 3-5 minutes, then carefully scrape under the egg with a slotted spoon. It should release pretty easily.
6. Flip for the finish – Gently flip the egg and cook for another 1-2 minutes.
7. Drain and repeat – Remove the egg with your slotted spoon, let it drain on a paper towel, and repeat with the second egg.

Assembly Time!

1. Split your carnivore English muffin in half.
2. Layer 2 slices of prosciutto on each half. (I went with prosciutto instead of Canadian bacon because why not be fancy?)
3. Top each with a perfectly poached egg.
4. The crowning glory – Pour that luscious hollandaise sauce over each stack.
5. For extra pizzazz, sprinkle a little smoked paprika on top for color and flavor. Totally optional, but it makes for a gorgeous presentation!

Make It Ahead: Batch Cooking Tips

Let’s be real—sometimes morning coordination isn’t my strong suit. Here’s how to prep components ahead:

• Hollandaise sauce can be made a day ahead and gently reheated in a double boiler. Add a splash of hot water if it’s too thick.
• Carnivore English muffins keep well in the fridge for up to 3 days. Just toast them before serving.
• Poaching eggs is best done fresh, but you can poach them slightly underdone, then store in cold water in the fridge. Reheat by placing in hot (not boiling) water for 1 minute.

Serve It Up: Presentation Tips

Want to impress someone? (Or just treat yourself like royalty?) Try these serving suggestions:

• Arrange the benedict on a warmed plate to keep everything hot longer.
• Add a side of Carnivore Sausage Balls for a complete brunch experience.
• Pair with Carnivore Coffee for the ultimate morning power combo.

Why This Recipe Rocks Your Carnivore World

Traditional eggs benedict relies on English muffins made with wheat flour and carbs galore. This version delivers the same luxurious experience with zero carbs and all the protein and fat that make the carnivore diet so satisfying.

The pork rind English muffins provide that perfect textural contrast—crispy on the outside, spongy on the inside—while the rich hollandaise and runny egg yolk create that same decadent sauce experience you’d get from the original.

Plus, the prosciutto adds a fancy, salty element that elevates this breakfast from “diet food” to “restaurant quality.” Who says carnivore eating has to be boring?

Avoid These Rookie Mistakes

• Don’t rush the hollandaise – Cook it too quickly and you’ll scramble the eggs. Too slowly and it won’t thicken. Medium-low heat is your friend.
• Watch your muffin temperature – Too hot and they’ll burn before cooking through; too cool and they’ll be dense and eggy.
• Fresh eggs work best for poaching – The whites stay more cohesive in fresher eggs. Trust me on this one!
• Don’t skip the resting step for poached eggs – That quick drain on paper towels prevents soggy muffins.

Switch It Up: Carnivore-Friendly Alternatives

• Meat options – Swap prosciutto for carnivore bacon, sliced ribeye, or even Carnivore Sausage Balls.
• Egg styles – If poaching stresses you out, try over-easy eggs instead.
• Sauce variations – Add a pinch of cayenne to your hollandaise for a spicy kick.
• Structure options – No ring mold? Try making one large carnivore pancake and cutting it into circles.

FAQs: The Stuff You’re Probably Wondering

Q: Can I make this without a ring mold?

A: Absolutely! Use a well-greased tuna can with both ends removed, or simply make larger, pancake-style rounds and cut them to size.

Q: My hollandaise broke! Can I fix it?

A: Yes! Whisk a teaspoon of hot water into a fresh egg yolk, then slowly whisk in your broken sauce. It should come back together like magic.

Q: How strict is the lemon juice in hollandaise for a carnivore diet?

A: Many carnivore practitioners allow small amounts of lemon juice as a seasoning. If you’re strict carnivore, you can omit it or use a tiny bit of apple cider vinegar instead.

Q: Can I double the recipe?

A: Yes! The components all scale beautifully for a crowd.

Let’s Wrap This Up

Carnivore Eggs Benedict isn’t just a compromise—it’s a legitimate upgrade that stands on its own merits. The rich, buttery hollandaise, the protein-packed muffins, and the perfect poached eggs combine to create a breakfast experience that will have you questioning why you ever needed carbs in the first place.

I make this on weekends when I want something special without derailing my carnivore lifestyle. It’s proof that eating animal-based doesn’t mean sacrificing the foods you love—it just means reimagining them in creative ways.

What carnivore breakfast classic should we tackle next? Let me know in the comments! And if you make this recipe, tag me on Instagram so I can see your creation!

More Carnivore Creations You’ll Love

• Carnivore Breakfast Pizza – Another morning game-changer for pizza lovers
• Carnivore Frittata – Perfect for meal prep
• Carnivore Egg Bites – Great for on-the-go mornings
• Carnivore Breakfast Sandwich – When you need something handheld

carnivore eggs benedict

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Indulge in Carnivore Eggs Benedict! Savory pork rind "muffins" topped with prosciutto, poached eggs, & rich hollandaise. Keto-friendly bliss!

No Ratings

Print

Ingredients

• 3 egg yolks
• 3 ounces butter
• 1 teaspoon lemon juice
• Salt to taste
• 1 cup processed pork rinds
• 2 eggs (for muffins)
• 1/4 teaspoon baking powder
• Butter or olive oil for cooking
• 2 large eggs (for poaching)
• 4 slices prosciutto
• Smoked paprika (optional)

Instructions

1. Make the Hollandaise: Separate egg yolks into a heat-safe bowl. Melt butter over medium-low heat, being careful not to brown it. Set up a double boiler by placing the bowl with egg yolks over simmering water. Whisk yolks until thickened and lightened in color. Slowly pour in melted butter while whisking constantly. Add lemon juice and salt to taste.
2. Prepare the English Muffins: Mix processed pork rinds, eggs, and baking powder in a bowl. Heat a non-stick pan over medium-low heat with butter or oil. Grease a ring mold and add 2-3 tablespoons of mixture. Cook for 5-6 minutes per side until golden and springy.
3. Poach the Eggs: Bring salted water to a simmer in a non-stick pan. Crack an egg into a small bowl and carefully slide into the water. Spoon hot water over any exposed yolk. Cook for 3-5 minutes, flip, and cook 1-2 minutes more. Drain on paper towel and repeat.
4. Assemble: Split English muffin in half, top with prosciutto, add poached egg, and pour hollandaise over top. Garnish with smoked paprika if desired.

Nutrition Information

Yield 2 Serving Size 1 benedict
Amount Per Serving Calories 550Total Fat 45gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 25gCholesterol 485mgSodium 600mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 0gProtein 30g