Keto Smoked Salmon Eggs Benedict
Elevate your brunch game with this Keto Smoked Salmon Eggs Benedict recipe, a low-carb twist on a classic favorite that doesn't compromise on flavor or elegance. Featuring homemade English muffins crafted from almond and coconut flours, this recipe skips the gluten while delivering a satisfying, bread-like texture. Topped with velvety poached eggs, rich smoked salmon, and a creamy homemade Hollandaise sauce infused with a hint of cayenne, every bite is indulgent yet keto-friendly. The dish is finished with a sprinkle of fresh chives for a pop of color and flavor, making it as stunning as it is delicious. Ready in just 30 minutes, this sophisticated meal is perfect for special occasions, lazy weekend mornings, or whenever you’re craving a restaurant-quality dish at home. Celebrate healthy decadence with this must-try keto brunch recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut flour
- 2 tablespoons Almond flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 6 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
Instructions
Preheat the oven to 350°F (175°C).
In a small bowl, combine the coconut flour, almond flour, baking powder, and salt.
In another bowl, lightly beat 2 eggs then mix in the almond milk and 1 tablespoon melted butter.
Gradually stir the dry ingredients into the wet until a smooth batter forms.
Divide the mixture evenly into 4 microwave-safe ramekins, smoothing the top with a spoon.
Microwave each ramekin separately on high for 90 seconds. Let cool slightly before gently removing the English muffins.
Place the muffins on a baking sheet and bake for 5 minutes until slightly crisped.
Fill a medium saucepan with 2 inches of water, bring to a simmer, then add 1 tablespoon of white vinegar.
Crack the remaining 4 eggs into separate small bowls. Carefully slide each egg into the simmering water.
Poach the eggs for 3-4 minutes until the whites are set and yolks are runny. Remove with a slotted spoon.
For the Hollandaise sauce, whisk 2 eggs yolks, lemon juice, and a pinch of cayenne pepper in a heatproof bowl.
Place the bowl over a pot of gently simmering water, whisking constantly until slightly thickened.
Slowly drizzle in the melted butter, whisking continuously until the sauce is thick and glossy.
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.
Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 3426 mg | 149% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 2.6 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 40.2 mcg | 201% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 650 mg | 14% | |
*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.
