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
  • 5 oz. 150 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 saucepan 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 slide 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 an egg, and top with a generous dollop of hollandaise sauce. Place some smoked salmon on the plate.
  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 to the boiling water.

A sprinkle of paprika and a garnish of parsley on top of the hollandaise sauce makes for a lovely presentation.

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5 comments

  1. Eva
    Eggs Benny, so delicious, I served with bacon and grilled chicken instead of salmon. My poached eggs were not picture perfect but tasty. I enhanced the sauce flavor with some apple cider vinegar and tarragon, much like a bernaise sauce. Very pleased! Very filling.
    Reply: #4
  2. Bethany
    Help please. Is there a reason my sauce was liquid like not thick?
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    Help please. Is there a reason my sauce was liquid like not thick?

    The blending step can be tricky, especially if you don't blend it for long enough.

  4. Bethany
    Hi Eva,
    Did you use a stick blender? Also how hot was your butter mine only felt luck warm.
    Thanks, Beth
    Reply: #5
  5. Bethany
    *luke warm :-)

    Hi Eva,
    Did you use a stick blender? Also how hot was your butter mine only felt luck warm.
    Thanks, Beth

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