Keto Avocado Benedict
Elevate your breakfast or brunch game with this irresistible Keto Avocado Benedict—a low-carb twist on a classic favorite. This recipe swaps traditional English muffins for creamy avocado halves, creating a nutrient-rich base that's perfect for keto enthusiasts. Poached eggs sit atop the avocado, crowned with a luxurious, homemade hollandaise sauce made with melted butter, fresh lemon juice, and a touch of Dijon mustard for a tangy kick. A sprinkle of cayenne adds a hint of spice, while optional fresh chives brighten the dish with a pop of color and flavor. Ready in just 25 minutes, this elegant yet easy dish is a brunch-worthy showstopper that's gluten-free, keto-friendly, and utterly indulgent. Perfect for impressing guests or savoring on a leisurely weekend morning!
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Ingredients
- 2 ripe avocados
- 4 large eggs
- 2 tablespoons white vinegar
- 1 cup unsalted butter
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon sea salt
- 2 tablespoons fresh chives (optional)
Directions
Step 1
Start by preparing the avocados. Cut them in half and remove the pits. Scoop out some of the flesh to create an ample well for the eggs. Set aside.
Step 2
For the hollandaise sauce, melt the butter slowly in a small saucepan until completely liquid. Keep warm.
Step 3
In a blender, combine lemon juice, dijon mustard, cayenne pepper, and sea salt. Blend for a few seconds.
Step 4
With the blender running on low, slowly drizzle in the melted butter until the sauce is thick and creamy. Adjust seasoning to taste and set aside, keeping it warm.
Step 5
To poach the eggs, fill a large saucepan with 2-3 inches of water and bring to a simmer. Add white vinegar.
Step 6
Crack the eggs into small bowls or ramekins. Gently slide them into the simmering water, cooking for 3-4 minutes or until the whites are set but yolks remain runny. Carefully remove with a slotted spoon and drain on paper towels.
Step 7
Assembly: Place each avocado half on a plate. Top each half with a poached egg.
Step 8
Spoon the warm hollandaise sauce over the eggs, allowing it to drip down the sides.
Step 9
Garnish with chopped fresh chives if desired. Serve immediately.
Nutrition Facts
| Serving size | (682.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1600.7 |
| Total Fat 161.2g | 0% |
| Saturated Fat 68.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 992mg | 0% |
| Sodium 1597.2mg | 0% |
| Total Carbohydrate 32.1g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 1.6g | |
| Protein 31.1g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 179.7mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 1787.4mg | 0% |
Source of Calories