Tomato and Spinach Eggs Benedict Low Carb Recipe | Keto Vale

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Keto Tomato and Spinach Eggs Benedict

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Tomato and spinach eggs benedict is a perfect and very tasty weekend brunch which is quick and easy to prepare, high in micronutrients and low in carbs.


Sweet tomato with buttered spinach, tender poached egg and delicious Hollandaise sauce make distinctive combination of flavor.

To prepare the poached egg, we use a poachpod which makes it extremely easy to prepare egg this way.

Watch how we prepared this here:


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Keto Eggs Benedict


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Eggs Benedict
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5 from 3 votes

Tomato and Spinach Eggs Benedict

Course Breakfast, Lunch
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1
Author Team


  • 1 1/2 oz spinach
  • 1 tsp butter
  • 1 large egg poached
  • 1 slice tomato
  • 1 tsp chives chopped (optional)
  • salt and pepper to taste

Hollandaise Sauce:

  • 1 large egg yolk
  • 2 tsp lemon juice freshly squeezed
  • 2 tablespoons butter
  • 1/4 tsp mustard
  • salt and pepper to taste


  • Prepare a medium frying pan and melt a teaspoon of butter on it. Put in the spinach and cook until the leaves are wilted, stirring occasionally. Season with a dash of salt and pepper. Cover with the lid and reserve for later.
    Cook spinach in butter
  • Boil water in a small bowl. Crack the egg into a poachpod and place over the boiling water. Wait until the egg is set.
    Making poached egg
  • Melt 2 tablespoons of butter and place in a small bowl. Set aside. Prepare a large heat-safe bowl to whisk the egg yolk in. Add the mustard, lemon juice, and a pinch of salt to taste. Set the bowl over very low heat and continue whisking. Wait for the mixture to thicken before gently pouring the melted butter. Continue whisking the mixture. Remove the sauce once it thickens entirely and set aside.
    Making Hollandaise sauce
  • Prepare a serving plate with a sliced tomato on top. Arrange the spinach on the slice, top with the poached egg, and finally pour the hollandaise. Scatter chopped chives on top then serve.


Macros (per serving): Calories: 352 – Fat: 33.3g – Net carbs: 2.7g (total carbs: 4.2g, fiber: 1.5g) – Protein: 11.1g

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