#1 Low Carb & Keto Diet App Since 2010
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prep time
5 min
cook time
10 min
ready time
15 min
Keto Best Avocado Eggs Benedict
This might be the best way to eat eggs benedict! Instead of an English muffin, make a Keto-friendly eggs benedict by serving the eggs inside a soft avocado. Use a spoon to scoop soft avocado flesh with runny poached egg, and don’t forget the hollandaise sauce! You’ll make your own scratch hollandaise sauce, which is very simple tp prepare. If you need some tips, you can read them further below. Enjoy a poached egg and half an avocado as they are for breakfast, or cook more Carb Manager recipes for a larger meal. Try making the Keto Hashbrowns recipe.
Make a Keto Mother’s day breakfast recipe
You don’t have to skip Keto just because a holiday is coming up. Make a Keto Mother’s day recipe using one of Carb Manager’s low carb recipes, like this one. This eggs benedict would be the perfect Mother’s day breakfast. Celebrate the special woman in your life by making something that’s easy, delicious, and Keto-friendly!
Tips for hollandaise sauce
When making hollandaise sauce, you must whisk the ingredients continually while they’re cooking. This is how the eggs cook without “cooking”. If you see scrambled eggs in your sauce, you’ll need to strain it. You may also need to adjust your heat to a lower setting to keep the eggs from over-cooking. Make sure you add butter only one tablespoon at a time so the sauce thickens properly.
Tips for poaching eggs
To poach an egg, crack it into a small dish and keep it near your stove. Bring a pot of water to a simmer, then begin stirring the water in a circular motion. While the water is circulating, pour the egg directly into the center of the pot. Let the egg cook to your liking, then scoop it out of the water with a slotted spoon.
Net Carbs
2.9 g
Fiber
4.7 g
Total Carbs
7.7 g
Protein
10.7 g
Fats
54.7 g
552 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg, yolk
2 large
Water
2.5 tbsp
Lemon juice
1 tbsp
Butter, unsalted
6 tbsp
Salt
0.13 tsp
Paprika
0.13 tsp
Avocado
1 each
Raw egg
2 large
Recipe Steps
steps 5
15 min
Step 1
Whisk egg yolks, water, and lemon juice together in a small saucepot. Begin heating the ingredients at very low heat while continually whisking them. Don’t stop whisking as the egg yolks begin to thicken in the pot.Step 2
Once the egg yolks have thickened, keep whisking while you add 1 tablespoon of butter to the pot. Once the butter melts into the eggs, add another tablespoon. Keep adding a tablespoon of butter at a time, whisking each one in, until all the butter is used up. Season the hollandaise sauce with salt and paprika.Step 3
Leave the hollandaise sauce aside to cool and thicken. Prepare the avocado by slicing one in half and scooping out a spoonful of fruit from each half. Slice the avocado fruit you scoop out and reserve it for serving.Step 4
Bring a new pot of water to a boil, and poach one egg for each half avocado. If you need advice on how to poach an egg, refer to the introduction at the beginning of the recipe. Ladle each poached egg into an avocado half.Step 5
Salt your poached egg and avocado to taste. Spoon the hollandaise sauce over the poached eggs and the sliced avocado from step 3. There will likely be extra sauce for eating with the eggs. You can serve with extra paprika or some chopped parsley.
