Low Carb Classic Eggs Benedict
Looking for a gourmet breakfast or brunch option that's both indulgent and low-carb? This Low Carb Classic Eggs Benedict is the perfect solution, swapping traditional English muffins for creamy, nutrient-packed avocado slices. With expertly poached eggs, silky hollandaise sauce infused with Dijon mustard and a touch of cayenne, and the rich, smoky flavor of sliced salmon, this dish reimagines a timeless favorite for health-conscious foodies. Ready in just 25 minutes, it's a satisfying, keto-friendly meal that's as elegant as it is easy to prepare. Whether you're hosting a weekend brunch or treating yourself to a special breakfast, this recipe guarantees bold flavors and a guilt-free twist on the original.
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Recipe Information
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
Instructions
Start by making the hollandaise sauce: In a small saucepan, melt the butter over low heat until completely melted but not browned.
In a blender or using an immersion blender, combine egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend for about 10 seconds.
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.
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.
For poaching the eggs, bring a medium saucepan of water to a gentle simmer and add the white vinegar.
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.
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.
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.
Gently remove the poached eggs with a slotted spoon and place on top of the smoked salmon.
Ladle the warm hollandaise sauce generously over the eggs and garnish with additional cayenne or black pepper if desired.
Serve immediately and enjoy your low-carb take on Classic Eggs Benedict!
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1448 mg | 483% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 1.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 24.8 mcg | 124% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2058 mg | 44% | |
*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.
