Low Carb Smoked Salmon Eggs Benedict

Elevate your breakfast or brunch game with this indulgent yet guilt-free Low Carb Smoked Salmon Eggs Benedict! This refined dish swaps traditional English muffins for creamy, nutrient-rich avocado slices, delivering a gluten-free base that perfectly complements silky poached eggs and delicate smoked salmon. A luxuriously smooth hollandaise sauce, made from scratch with fresh lemon and butter, adds a rich and tangy flavor profile, while a sprinkle of fresh dill provides a burst of aromatic freshness. Ready in just 35 minutes, this recipe is ideal for keto enthusiasts or anyone seeking a low-carb twist on a classic. Perfect for a special occasion or a leisurely weekend meal, this wholesome and elegant dish will leave you feeling satisfied and energized.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 200 grams Smoked salmon
• 2 pieces Avocado
• 4 pieces Eggs
• 1 piece Lemon
• 100 grams Butter
• 3 pieces Egg yolks
• 1 tablespoon White vinegar
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Fresh dill

Directions

Step 1

Start by preparing the hollandaise sauce. Melt the butter in a saucepan over medium heat until bubbly and keep warm.

Step 2

In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of fresh lemon juice until well combined.

Step 3

Place the bowl over a pot of simmering water without letting the bottom touch the water. Continue whisking until the mixture thickens slightly.

Step 4

Slowly drizzle in the melted butter while continuing to whisk constantly. The sauce should thicken to a creamy consistency.

Step 5

Season the hollandaise with salt and ground black pepper. Keep warm over the pot of hot water but off the heat.

Step 6

Slice the avocados in half, remove the pits, and use a spoon to scoop out the flesh. Slice into thin strips.

Step 7

Lay the sliced avocado onto two plates, forming a layer that will act as the base.

Step 8

Bring a large pot of water to a gentle simmer and add the white vinegar. Crack the eggs into individual small bowls or ramekins.

Step 9

Create a gentle whirlpool in the pot and carefully slide each egg into the center. Poach for 3-4 minutes until the whites are set but the yolks are still runny.

Step 10

Using a slotted spoon, carefully remove the poached eggs from the pot and gently blot dry with a paper towel.

Step 11

Place the poached eggs on top of the avocado slices, and layer the smoked salmon generously over the eggs.

Step 12

Drizzle the hollandaise sauce over the eggs and salmon. Sprinkle with freshly chopped dill for garnish.

Step 13

Serve immediately and enjoy your delicious low-carb smoked salmon eggs benedict.

Nutrition Facts

Serving size	(929.8g)

Amount per serving	% Daily Value*
Calories	1933.2

Total Fat 167.7g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 10.0g
Cholesterol 1578.5mg	0%
Sodium 3380.1mg	0%
Total Carbohydrate 35.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 5.0g
Protein 77.5g	0%

Vitamin D 1602.9IU	0%
Calcium 284.6mg	0%
Iron 9.1mg	0%
Potassium 2278.2mg	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: 77.0%

Protein: 15.8%

Carbs: 7.2%