Keto Smoked Salmon Eggs Benedict

Delight your taste buds with this indulgent yet low-carb Keto Smoked Salmon Eggs Benedict, a delicious twist on the classic brunch favorite. Perfectly poached eggs atop fluffy, keto-friendly English muffins made with almond and coconut flours create an irresistible foundation for velvety homemade Hollandaise sauce. The star of the show, silky smoked salmon, adds a luxurious flavor that pairs beautifully with the buttery richness of the dish. Garnished with a sprinkle of fresh chives and just a hint of cayenne, this recipe is not only keto-compliant but also gluten-free and utterly satisfying. Ready in just 30 minutes, it’s the ultimate centerpiece for an elegant brunch or a lazy weekend breakfast that feels like a special occasion!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut flour
• 2 tablespoons Almond flour
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 6 None Eggs
• 2 tablespoons Unsweetened almond milk
• 3 tablespoons Butter
• 8 ounces Smoked salmon
• 1 tablespoon White vinegar
• 1 tablespoon Lemon juice
• 0.5 cup Salted butter, melted
• 1 pinch Cayenne pepper
• 2 tablespoons Chives, chopped

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a small bowl, combine the coconut flour, almond flour, baking powder, and salt.

Step 3

In another bowl, lightly beat 2 eggs then mix in the almond milk and 1 tablespoon melted butter.

Step 4

Gradually stir the dry ingredients into the wet until a smooth batter forms.

Step 5

Divide the mixture evenly into 4 microwave-safe ramekins, smoothing the top with a spoon.

Step 6

Microwave each ramekin separately on high for 90 seconds. Let cool slightly before gently removing the English muffins.

Step 7

Place the muffins on a baking sheet and bake for 5 minutes until slightly crisped.

Step 8

Fill a medium saucepan with 2 inches of water, bring to a simmer, then add 1 tablespoon of white vinegar.

Step 9

Crack the remaining 4 eggs into separate small bowls. Carefully slide each egg into the simmering water.

Step 10

Poach the eggs for 3-4 minutes until the whites are set and yolks are runny. Remove with a slotted spoon.

Step 11

For the Hollandaise sauce, whisk 2 eggs yolks, lemon juice, and a pinch of cayenne pepper in a heatproof bowl.

Step 12

Place the bowl over a pot of gently simmering water, whisking constantly until slightly thickened.

Step 13

Slowly drizzle in the melted butter, whisking continuously until the sauce is thick and glossy.

Step 14

Assemble by placing warm English muffins on plates, topping each with 2 ounces of smoked salmon, a poached egg, and a generous spoonful of Hollandaise.

Step 15

Garnish with chopped chives and serve immediately.

Nutrition Facts

Serving size	(532.8g)

Amount per serving	% Daily Value*
Calories	1659.6

Total Fat 155.0g	0%
Saturated Fat 87.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 598.9mg	0%
Sodium 3425.9mg	0%
Total Carbohydrate 15.2g	0%
Dietary Fiber 7.6g	0%
Total Sugars 2.6g
Protein 54.8g	0%

Vitamin D 1610.0IU	0%
Calcium 174.5mg	0%
Iron 4.3mg	0%
Potassium 649.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.3%

Protein: 13.1%

Carbs: 3.6%