Low Carb Avocado Benedict
Elevate your brunch game with this Low Carb Avocado Benedict, a wholesome twist on the classic Eggs Benedict that’s perfect for keto enthusiasts and avocado lovers alike. This recipe swaps traditional English muffins for creamy avocado halves, creating a nutrient-packed, gluten-free base. Topped with perfectly poached eggs and cloaked in a velvety, homemade hollandaise sauce with a hint of lemon, this dish is a rich yet refreshing indulgence. A sprinkle of chives and paprika adds a pop of color and flavor, making it as gorgeous to serve as it is delicious to eat. Ready in just 30 minutes, this low-carb breakfast is a satisfying, healthy option that doesn’t compromise on decadence. Perfect for lazy weekend mornings or impressing guests, it’s a must-try for anyone craving a low-carb spin on brunch favorites.
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Ingredients
- 2 Large avocados
- 4 Eggs
- 2 tablespoons White vinegar
- 2 Large egg yolks
- 1 tablespoon Lemon juice
- 4 tablespoons Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
- 1 tablespoon Fresh chives
Directions
Step 1
Slice the avocados in half, remove the pits, and scoop a small amount of flesh from each half to make room for the eggs.
Step 2
Bring a medium-sized pot of water to a gentle simmer and add the white vinegar.
Step 3
Crack each egg into a small bowl, then gently slide the eggs one at a time into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolk is still runny. Remove with a slotted spoon and set aside on a plate lined with paper towels.
Step 4
In a heatproof bowl set over a pot of simmering water (double boiler), whisk the egg yolks and lemon juice together until thickened and doubled in volume, about 2-3 minutes.
Step 5
Slowly whisk in the melted butter a little at a time, ensuring the sauce does not curdle. Continue whisking until all the butter is combined and the sauce is thick and creamy.
Step 6
Season the hollandaise sauce with salt, ground black pepper, and a pinch of paprika. Remove from heat and keep warm.
Step 7
Place each avocado half onto a plate. Top each with a poached egg.
Step 8
Drizzle the hollandaise sauce over the eggs and garnish with freshly chopped chives.
Step 9
Serve immediately and enjoy your delicious low-carb avocado Benedict!
Nutrition Facts
| Serving size | (740.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1462.2 |
| Total Fat 135.1g | 0% |
| Saturated Fat 46.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1236mg | 0% |
| Sodium 1517.6mg | 0% |
| Total Carbohydrate 38.7g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 4.0g | |
| Protein 39.2g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 224.3mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2337.6mg | 0% |
Source of Calories