Keto Portuguese Brunch Delight: Eggs Benedict with Smoked Salmon & Avocado
Discover a keto-friendly Portuguese brunch recipe that combines the classic flavors of Eggs Benedict with the rich taste of smoked salmon and creamy avocado. This easy-to-make dish is perfect for a sunlit brunch, transporting you to the streets of Lisbon while satisfying your cravings for a decadent yet low-carb meal.
Allergens
Eggs, Fish (Salmon)
Ingredients
- 1. 4 large eggs 2. 4 slices smoked salmon 3. 1 large ripe avocado 4. 4 English muffins, keto friendly 5. 1/2 cup hollandaise sauce (keto
- friendly) 6. Salt and pepper, to taste 7. Fresh chives, for garnish 8. Lemon wedges, for serving
Instructions
- Toast the keto friendly English muffins until golden brown. Set aside.
- Prepare the hollandaise sauce according to the recipe instructions or use a store bought keto friendly version. Keep it warm.
- Slice the avocado and set aside.
- Poach the eggs by gently cracking each egg into a separate bowl, then sliding them into simmering water. Cook for about 3 4 minutes until the whites are set and yolks are slightly runny. Remove from the water with a slotted spoon and drain well.
- Assemble the Eggs Benedict by placing one slice of smoked salmon on each English muffin half, followed by a poached egg. Top with avocado slices and a generous dollop of hollandaise sauce.
- Season with salt and pepper to taste, garnish with fresh chives, and serve with lemon wedges on the side.
Chef’s Insight
The key to perfect poached eggs is to swirl the water gently while sliding in the egg, ensuring it cooks evenly and doesn't stick to the bottom of the pan.
Notes
Adjust the amount of salt and pepper according to personal taste.