Keto Irish Brunch: Smoked Salmon Eggs Benedict on Cauliflower Muffins
Indulge in a keto-friendly Irish brunch with this mouthwatering recipe for Smoked Salmon Eggs Benedict on Cauliflower Muffins. Enjoy the perfect blend of rich flavors and textures while following a low-carb diet.
Allergens
Eggs, Fish (Fish sauce in hollandaise)
Ingredients
- 4 large eggs
- 8 slices smoked salmon
- 4 cauliflower muffins (prepared ahead)
- 1 cup hollandaise sauce
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Prepare the poached eggs: Fill a medium saucepan with water and bring it to a simmer. Add a splash of white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for 3 4 minutes, then remove with a slotted spoon and place on a towel lined plate.
- Heat cauliflower muffins in the oven at 350°F (175°C) for 5 minutes or until warmed through.
- Assemble the eggs benedict: Place a warm cauliflower muffin on each plate, top with a slice of smoked salmon, and then a poached egg.
- Warm hollandaise sauce in a small saucepan over low heat. Drizzle generously over each assembled stack.
- Sprinkle with fresh dill and season with salt and pepper to taste.
Chef’s Insight
A sprinkle of smoked paprika can add an extra layer of depth to this dish.
Notes
The hollandaise sauce recipe should be prepared separately.