Low Carb Eggs Benedict with Smoked Salmon
Indulge in the ultimate brunch treat with this Low Carb Eggs Benedict with Smoked Salmon, a healthy twist on a classic favorite. Instead of traditional English muffins, creamy avocado slices provide a nutrient-packed base, perfectly complementing the rich flavors of smoked salmon and delicately poached eggs. Topped with a velvety, homemade hollandaise sauce made from whisked egg yolks and melted butter with a splash of lemon juice, this dish is a masterclass in simple yet elegant cooking. Ready in just 30 minutes, it’s a low-carb, gluten-free recipe ideal for impressing guests or elevating your weekend mornings. Garnished with fresh chives, this visually stunning dish is as vibrant as it is delicious—perfect for keto enthusiasts and foodies alike!
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Recipe Information
Ingredients
- 2 whole Avocado
- 4 large Eggs
- 200 grams Smoked Salmon
- 125 grams Butter
- 2 tablespoons Lemon Juice
- 2 large Egg Yolks
- 1 teaspoon Salt
- 1 tablespoon White Vinegar
- 2 tablespoons Chives
- 1 tablespoon Water
Instructions
Start by preparing the hollandaise sauce. Melt the butter in a small saucepan over low heat and set aside.
In a heatproof bowl, whisk together the egg yolks, lemon juice, and a tablespoon of water until well combined.
Place the bowl over a saucepan of simmering water (ensure the bowl does not touch the water). Whisk continuously until the mixture thickens and doubles in volume.
Remove the bowl from the heat and slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and keep warm.
Slice each avocado in half, remove the pit, and carefully peel. Cut into thick slices and set aside.
Fill a medium saucepan with water, add a tablespoon of white vinegar, and bring to a gentle simmer.
Crack each egg into a small bowl, then gently slide into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
Carefully remove the eggs with a slotted spoon and briefly drain on paper towels.
To assemble, lay the avocado slices on serving plates, top with a slice of smoked salmon.
Place a poached egg on top of the salmon, then generously spoon the hollandaise sauce over the egg.
Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1453 mg | 484% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 4.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 39.7 mcg | 199% | |
| Calcium | 251 mg | 19% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2206 mg | 47% | |
*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.
