Keto Avocado Benedict
Elevate your brunch game with this irresistible Keto Avocado Benedict, a low-carb twist on the classic eggs benedict recipe that’s perfect for keto enthusiasts and avocado lovers alike. This dish swaps the traditional English muffin base for creamy, nutrient-rich avocado halves, making it not only keto-friendly but also packed with healthy fats. Perfectly poached eggs sit atop the avocados, crowned with a luxuriously silky homemade hollandaise sauce made from melted butter, zesty lemon juice, and a hint of cayenne pepper for a touch of warmth. The dish comes together in just 25 minutes, making it an easy yet impressive option for weekend mornings or a quick elegant breakfast. Garnish with fresh chives for a pop of color and flavor, and enjoy a guilt-free indulgence that’s as satisfying as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
For the hollandaise sauce, melt the butter slowly in a small saucepan until completely liquid. Keep warm.
In a blender, combine lemon juice, dijon mustard, cayenne pepper, and sea salt. Blend for a few seconds.
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.
To poach the eggs, fill a large saucepan with 2-3 inches of water and bring to a simmer. Add white vinegar.
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.
Assembly: Place each avocado half on a plate. Top each half with a poached egg.
Spoon the warm hollandaise sauce over the eggs, allowing it to drip down the sides.
Garnish with chopped fresh chives if desired. Serve immediately.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 1.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1787 mg | 38% | |
*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.
