Keto Russian Brunch: Smoked Salmon Eggs Benedict with Avocado Hollandaise

Allergens

Eggs, Dairy (in butter)

Ingredients

• 8 large eggs
• 1 lb smoked salmon, thinly sliced
• 2 ripe avocados
• 1/4 cup fresh lemon juice
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon white vinegar
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Prepare the avocado hollandaise by combining the flesh of two ripe avocados in a blender with 1/4 cup fresh lemon juice, salt, and pepper to taste. Blend until smooth and creamy. Gradually add 1/4 cup melted unsalted butter while continuing to blend until fully incorporated. Set aside.
2. Fill a large saucepan with water and bring to a simmer. Add white vinegar to help prevent the eggs from breaking during poaching.
3. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
4. To assemble, place two slices of toasted keto bread on each plate, then top with a layer of thinly sliced smoked salmon. Place a poached egg on top of the salmon, followed by a generous dollop of avocado hollandaise sauce. Garnish with chopped chives and serve immediately.

Chef’s Insight

To add some color to the dish, consider using smoked salmon with varying shades of pink or orange.

Notes

Ensure all ingredients are fresh for the best flavor and texture.