Keto eggs benedict on avocado
- 3 3 egg yolkegg yolks
- 1 tbsp 1 tbsp lemon juice
- salt and pepper to taste
- 8½ tbsp 8½ tbsp unsalted butter
- 2 2 avocado, pitted and skinnedavocados, pitted and skinned
- 4 4 eggeggs
- 5 oz. 150 g smoked salmon
- Take a large mouthed mason jar, or any microwave-safe container that your immersion blender will comfortably fit inside. Place the butter in the container and then melt it in the microwave, about 20 seconds.
- Add the egg yolks and lemon juice into the butter. Place the hand blender at the bottom of the jar and blend until a white creamy layer is formed. Then slowly lift and lower the blender to create a creamy sauce. Season with salt and pepper to taste.
- Place a sauce pan with water on the stove and bring to a boil. Reduce heat to medium low.
- Crack your eggs into a measuring cup, one at a time, and then gently side each into the water. Stirring the water in a circle to create a small vortex will prevent the egg white from dispersing too far from the yolk. Cook for 3-4 minutes, depending on your preference for yolk consistency. Remove the poached eggs with a slotted spoon and place on a paper towel to absorb excess water.
- Cut the avocados in half and remove the stones and skin. Make a slice across the base of each half so it will sit evenly on the plate. Top each half with an egg, and top with a generous dollop of hollandaise sauce. Place some smoked salmon on the plate.
- This dish needs to be eaten straight away and does not keep or reheat. Leftover hollandaise sauce can be stored in a jar in the fridge for up to 4 days.
Feel free to use an egg poacher for the eggs. Just grease the poaching cups with butter before cracking an egg into each.
Another method to keep the egg whites firm and avoid dispersion is to add a dash of vinegar or a squeeze of lemon into the boiling water.
A sprinkle of paprika and a garnish of parsley on top of the hollandaise sauce makes for a lovely presentation.