low carb eggs benedict
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Low Carb Eggs Benedict with Quick Hollandaise

A healthy alternative for the traditional Eggs Benedict using Pete and Gerry's Organic Eggs.
Prep Time15 mins
30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: brunch, eggs, low carb
Servings: 2 servings



  • 4 Pete and Gerry’s Organic eggs
  • 4 Canadian bacon slices
  • 1 Tablespoon white vinegar
  • 6 ounces shredded zucchini
  • 3 Tablespoons Pete and Gerry’s egg whites
  • 3 Tablespoons reduced-fat Parmesan cheese
  • Pinch of salt and pepper
  • ¼ teaspoon garlic powder
  • For Hollandaise:
  • 1 Pete and Gerry’s Organic egg
  • 2 Tablespoons fat free Greek yogurt
  • 2 teaspoons lemon juice
  • Pinch of salt and pepper


  • To poach eggs: Fill small pot with water, half filled. Allow water to boil and reduce heat to simmer. Add 1 Tablespoon vinegar.
  • While the water is boiling, shred the zucchini and using paper towels or a sieve, try to remove moisture from zucchini. Add to a small bowl and mix in egg white, Parmesan cheese, and a pinch of salt, pepper, and garlic powder.
  • Heat a non-stick pan on medium and spray with olive oil spray. Divide the zucchini mixture to make 4 patties. Cook for 4 minutes on each side until firm and set aside.
  • Meanwhile, continue by poaching eggs by gently cracking an egg in a separate small dish. Swirl a spoon in the center of the simmering water and pour in the cracked egg. Cook for 3-4 minutes. Repeat with the rest of the eggs.
  • After the zucchini pancakes are finished, heat the Canadian bacon.
  • Assemble by placing two zucchini pancakes on each dish, add a Canadian bacon on each pancake and top with a poached egg. Prepare the hollandaise sauce below.
  • For Hollandaise: Crack an egg in a small ramekin and whip until mixed well. Add the Greek yogurt and salt and pepper. Place the ramekin in the microwave and heat for 30 seconds and mix. Add for another 30 seconds and remove from microwave. Add the lemon juice and mix and divide sauce between both plates.