Low Carb Smoked Salmon Eggs Benedict
Indulge in the ultimate brunch experience with this low-carb smoked salmon eggs benedict, a luxurious twist on a classic favorite. This recipe swaps the traditional English muffin for creamy sliced avocado, creating a fresh and keto-friendly base that perfectly complements the smoky richness of salmon and the velvety poached eggs. Topped with a homemade hollandaise sauce bursting with buttery lemon flavor and finished with a sprinkle of aromatic fresh dill, this dish exudes elegance while staying mindful of carbs. Ready in just 35 minutes, it’s ideal for a special breakfast or brunch gathering. Serve this indulgent, nutrient-packed delight with a side of greens or enjoy as a standalone masterpiece—perfectly satisfying for your health-conscious cravings!
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Recipe Information
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
Instructions
Start by preparing the hollandaise sauce. Melt the butter in a saucepan over medium heat until bubbly and keep warm.
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of fresh lemon juice until well combined.
Place the bowl over a pot of simmering water without letting the bottom touch the water. Continue whisking until the mixture thickens slightly.
Slowly drizzle in the melted butter while continuing to whisk constantly. The sauce should thicken to a creamy consistency.
Season the hollandaise with salt and ground black pepper. Keep warm over the pot of hot water but off the heat.
Slice the avocados in half, remove the pits, and use a spoon to scoop out the flesh. Slice into thin strips.
Lay the sliced avocado onto two plates, forming a layer that will act as the base.
Bring a large pot of water to a gentle simmer and add the white vinegar. Crack the eggs into individual small bowls or ramekins.
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.
Using a slotted spoon, carefully remove the poached eggs from the pot and gently blot dry with a paper towel.
Place the poached eggs on top of the avocado slices, and layer the smoked salmon generously over the eggs.
Drizzle the hollandaise sauce over the eggs and salmon. Sprinkle with freshly chopped dill for garnish.
Serve immediately and enjoy your delicious low-carb smoked salmon eggs benedict.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 1578 mg | 526% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 5.0 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 40.1 mcg | 200% | |
| Calcium | 285 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2278 mg | 48% | |
*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.
