how to make healthy eggs benedict
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5 from 1 vote

Grain-Free Eggs Benedict Recipe

A grain-free take on the classic that uses coconut flour biscuits instead of the traditional English muffins. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: French
Servings: 10 servings
Calories: 398kcal
Author: Katie Wells



  • Prepare the coconut flour biscuits and bake them according to the recipe instructions.
  • Cook bacon on a baking sheet in the oven at the same time as the biscuits are cooking.
  • While the biscuits and bacon are cooking, make the hollandaise sauce.
  • Remove from heat and set aside.
  • In a well oiled skillet, crack the eggs in a single layer being careful not to break the yolks. Cook just until yolks are barely set but still soft. Repeat until all eggs are cooked.
  • As eggs finish cooking, place one egg on top of each biscuit on a plate.
  • Top with cheese if using.
  • Cut a piece of bacon in half and put both halves on top of each egg.
  • Top with a spoonful of hollandaise sauce.
  • Serve immediately.


You can also use two of the biscuits to make a breakfast sandwich and omit the hollandaise sauce. We've also made a variation using breakfast sausage. Because of all the proteins and healthy fats, these are very filling. I can only eat one, though my 4 year old can eat 2-3!
If you can't eat dairy, you can use coconut oil or ghee in place of butter in the hollandaise sauce, though it does change the flavor.


Serving: 1g | Calories: 398kcal | Carbohydrates: 29.5g | Protein: 18g | Fat: 23g | Saturated Fat: 6.8g | Cholesterol: 208mg | Sodium: 940mg | Fiber: 0.9g | Sugar: 1.7g