Low Carb Classic Eggs Benedict

Elevate your brunch game with this irresistible Low Carb Classic Eggs Benedict, a wholesome twist on the traditional favorite. Perfect for keto enthusiasts, this recipe swaps out the English muffin for creamy, nutrient-packed avocado slices, creating a gluten-free base that's as satisfying as it is healthy. Silky smoked salmon and perfectly poached eggs are crowned with a rich homemade hollandaise sauce, blending flavors of tangy lemon, Dijon mustard, and a hint of cayenne for a subtle kick. Ready in just 25 minutes, this luxurious yet easy-to-make dish celebrates bold flavors and low-carb living in every velvety bite. Perfect for special occasions or a weekend indulgence, this keto-friendly Eggs Benedict is guaranteed to impress!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 2 tablespoons white vinegar
• 2 pieces ripe avocados
• 1 tablespoon lemon juice
• 0.5 cup unsalted butter
• 3 pieces egg yolks
• 1 teaspoon Dijon mustard
• 0.125 teaspoon cayenne pepper
• 4 ounces sliced smoked salmon
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Start by making the hollandaise sauce: In a small saucepan, melt the butter over low heat until completely melted but not browned.

Step 2

In a blender or using an immersion blender, combine egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend for about 10 seconds.

Step 3

With the blender running on low speed, slowly drizzle in the melted butter to create a thick, creamy sauce. If the sauce becomes too thick, you can add a teaspoon or two of warm water.

Step 4

Season the hollandaise sauce with a pinch of salt and pepper. Keep the sauce warm by placing the blender jar in a bowl of warm water.

Step 5

For poaching the eggs, bring a medium saucepan of water to a gentle simmer and add the white vinegar.

Step 6

Crack each egg into a small bowl. Create a gentle whirlpool in the water by stirring with a spoon, then gently slide each egg into the center one at a time. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain soft.

Step 7

While the eggs are poaching, prepare the avocado. Cut each avocado in half and remove the pit. Scoop the flesh out and cut each half into thick slices. Lightly season with salt and pepper.

Step 8

To assemble, place a few slices of avocado on each serving plate to form the base. Layer a slice of smoked salmon over the avocado slices.

Step 9

Gently remove the poached eggs with a slotted spoon and place on top of the smoked salmon.

Step 10

Ladle the warm hollandaise sauce generously over the eggs and garnish with additional cayenne or black pepper if desired.

Step 11

Serve immediately and enjoy your low-carb take on Classic Eggs Benedict!

Nutrition Facts

Serving size	(778.7g)

Amount per serving	% Daily Value*
Calories	1491.0

Total Fat 131.6g	0%
Saturated Fat 46.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1447.6mg	0%
Sodium 3572.9mg	0%
Total Carbohydrate 34.1g	0%
Dietary Fiber 20.9g	0%
Total Sugars 1.5g
Protein 59.5g	0%

Vitamin D 991.7IU	0%
Calcium 254.6mg	0%
Iron 8.7mg	0%
Potassium 2057.8mg	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: 76.0%

Protein: 15.3%

Carbs: 8.8%