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
  • 4 oz. 110 g unsalted butter
Eggs benedict
  • 2 (14 oz.) 2 (400 g) avocado, pitted and skinnedavocados, pitted and skinned
  • 4 4 large egglarge eggs
  • 5 oz. 140 g smoked salmon
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Instructions

  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 make for a lovely presentation.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

15 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

  6. nena.1987
    Hi,
    Can i use salted butter instead of unsalted ? In these days of lockdown, i would rather make do with what i have in my fridge if it does not affect the "ketoness" of the recipe.
    Reply: #7
  7. Kerry Merritt Team Diet Doctor

    Hi,
    Can i use salted butter instead of unsalted ? In these days of lockdown, i would rather make do with what i have in my fridge if it does not affect the "ketoness" of the recipe.

    Yes, you certainly can!

  8. nena.1987
    Thanks Kerry.
  9. Mara C
    I have finally found the perfect hollandaise sauce recipe I have struggled for decades to make a sauce that didn't break down, or get too runny, or not taste good. This was easy, and delicious and perfect! Thank you. Can you refrigerate the leftover sauce? Because we ended up just eating way more than we should have because it was delicious, but I also wasn't sure if it would last in the fridge. Is it better to make a half recipe or can you save some? Thanks!
    Reply: #10
  10. Crystal Pullen Team Diet Doctor

    I have finally found the perfect hollandaise sauce recipe I have struggled for decades to make a sauce that didn't break down, or get too runny, or not taste good. This was easy, and delicious and perfect! Thank you. Can you refrigerate the leftover sauce? Because we ended up just eating way more than we should have because it was delicious, but I also wasn't sure if it would last in the fridge. Is it better to make a half recipe or can you save some? Thanks!

    I would recommend only refrigerating for a day or two at the most. You can try to halve the recipe, but I am not sure it would work. If it doesn't work halved, you can add in the full ingredients to bring it together.

  11. Jane
    Could you give a weight for the butter, please? Trying to estimate eight and a half tablespoons when using a solid block of butter is not easy! I don’t want to have to guess at it and then melt it before I can measure it properly.
    Reply: #12
  12. Kerry Merritt Team Diet Doctor

    Could you give a weight for the butter, please? Trying to estimate eight and a half tablespoons when using a solid block of butter is not easy! I don’t want to have to guess at it and then melt it before I can measure it properly.

    8 1/2 tablespoons of butter should equal 120.55 grams. Hope this helps!

  13. Gidy
    I am avoiding dairy due to an allergy. What can I sub for the butter to have the same consistency? Would coconut oil or olive oil work?
    Reply: #14
  14. Kerry Merritt Team Diet Doctor

    I am avoiding dairy due to an allergy. What can I sub for the butter to have the same consistency? Would coconut oil or olive oil work?

    Hi, Gidy! You should be able to use coconut oil or olive oil. You may even try ghee.

  15. Scott
    As per another comment, I also could not get this sauce to work using this method. I blended and blended letting one batch go as long as 5 minutes, but still had runny soup. There is obviously a trick to it that is not mentioned in the recipe as I tried it multiple times (was determined to get it to work) but no joy.

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