Keto eggs benedict on avocado

Keto eggs benedict on avocado

What's a classic brunch dish? Eggs benny, of course! We make it keto by replacing the traditional English muffin with a bed of creamy avocado. Same poached eggs, smoked salmon, and hollandaise sauce, but none of the carbs. A fresh, healthy and completely delicious take on an old favorite.

Keto eggs benedict on avocado

What's a classic brunch dish? Eggs benny, of course! We make it keto by replacing the traditional English muffin with a bed of creamy avocado. Same poached eggs, smoked salmon, and hollandaise sauce, but none of the carbs. A fresh, healthy and completely delicious take on an old favorite.
USMetric
4 servingservings

Ingredients

Hollandaise
  • 3 3 egg yolkegg yolks
  • 1 tbsp 1 tbsp lemon juice
  • salt and pepper to taste
  • 8½ tbsp 8½ tbsp unsalted butter
Eggs benedict
  • 2 2 avocado, pitted and skinnedavocados, pitted and skinned
  • 4 4 eggeggs
  • 3½ oz. 100 g smoked salmon

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. 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.
  2. 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.
  3. Place a frying pan with water on the stove and bring to a boil. Reduce heat to medium low.
  4. 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.
  5. 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 some smoked salmon, an egg, and then garnish with a generous dollop of hollandaise sauce.
  6. 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.

Tip!

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.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

Leave a reply

Reply to comment #0 by