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This Carnivore Eggs Benedict is a rich and satisfying brunch option that keeps things simple and fully carnivore-compliant. With the option of cloud bread as your base, plus perfectly baked eggs and a creamy, buttery Hollandaise sauce, it’s the perfect blend of indulgence and minimalism. You can even add bacon, ham, or smoked salmon for extra protein and flavor.
Ideal for weekends or a leisurely midweek breakfast, this dish comes together easily and feels gourmet with very little effort. Whether you go bun-free or toast your favorite carnivore-friendly bread, you’ll have a meal that’s both satisfying and elegant.
• 1 full recipe of Cloud bread (optional)
• 6 eggs
• Salt to taste
• 3 egg yolks
• 1 tsp lemon juice
• 1 stick of butter, melted but not hot
1. Preheat the oven to 350°F.
2. Using a silicone muffin mold, crack 1 egg into each hole.
3. Sprinkle each egg with a little sea salt, to taste.
4. Bake for 10–20 minutes, depending on desired doneness.
5. Melt the butter in the microwave until melted but not hot (about 30 seconds).
6. Place 3 egg yolks in a medium container or mason jar.
7. Using a stick blender or hand mixer, begin blending while slowly adding the melted butter. Blend continuously for at least 5 minutes until creamy.
8. Add lemon juice halfway through blending and continue until fully incorporated.
9. Toast the Cloud bread buns if using, and place 2 on each plate.
10. Top each bun with one baked egg.
11. Drizzle 1 tablespoon of Hollandaise sauce over each egg and serve.
Variation: Omit lemon juice for strict carnivore. Add bacon, ham, or smoked salmon if desired. Buns are optional.
