Eggs Benedict Keto

How to Make Eggs Benedict Keto

1. 1

   Step 1: Prep avocado halves and sear Canadian bacon

   Halve the avocados, remove pits and scoop out just enough flesh to create a shallow well for the egg, then season each half lightly with half the salt and pepper. Heat a nonstick skillet over medium, add 1 tbsp butter and sear the Canadian bacon 60–90 seconds per side until browned and warmed through; keep warm and set aside.

   For this step

   • 2 wholeRipe avocados
   • 4 slicesCanadian bacon (or thick-cut ham)
   • 6 tbspUnsalted butter
   
2. 2

   Step 2: Make quick hollandaise

   Set a heatproof bowl over (but not touching) simmering water and add 2 egg yolks (reserve remaining whole eggs for poaching), the lemon juice and a pinch of salt. Whisk continuously until the yolks thicken slightly, then remove from heat and very slowly whisk in the melted warm butter a tablespoon at a time until smooth and emulsified. Taste and adjust with a little more lemon or salt, and stir in a pinch of cayenne if using; keep warm in a thermos or over very low heat.

   For this step

   • 1 tbspFresh lemon juice
   
3. 3

   Step 3: Poach the eggs

   Bring a wide shallow pot of water to a gentle simmer and add the vinegar; create a gentle whirlpool with a spoon. Crack 1 egg into a small cup and slide it into the center, repeat for remaining eggs leaving a little space; cook 3–4 minutes for a runny yolk. Remove with a slotted spoon, blot briefly on paper towel, and season with the remaining salt and pepper.

   For this step

   • 1 tbspWhite vinegar (for poaching)
   
4. 4

   Step 4: Assemble and serve

   Place a seared slice of Canadian bacon in each avocado half, top with a poached egg, and spoon warm hollandaise over the top. Finish with a light dusting of cayenne or extra black pepper and serve immediately so the yolk stays runny and the avocado remains firm.
   

1. Halve the avocados, remove pits and scoop out just enough flesh to create a shallow well for the egg, then season each half lightly with half the salt and pepper. Heat a nonstick skillet over medium, add 1 tbsp butter and sear the Canadian bacon 60–90 seconds per side until browned and warmed through; keep warm and set aside.
2. Set a heatproof bowl over (but not touching) simmering water and add 2 egg yolks (reserve remaining whole eggs for poaching), the lemon juice and a pinch of salt. Whisk continuously until the yolks thicken slightly, then remove from heat and very slowly whisk in the melted warm butter a tablespoon at a time until smooth and emulsified. Taste and adjust with a little more lemon or salt, and stir in a pinch of cayenne if using; keep warm in a thermos or over very low heat.
3. Bring a wide shallow pot of water to a gentle simmer and add the vinegar; create a gentle whirlpool with a spoon. Crack 1 egg into a small cup and slide it into the center, repeat for remaining eggs leaving a little space; cook 3–4 minutes for a runny yolk. Remove with a slotted spoon, blot briefly on paper towel, and season with the remaining salt and pepper.
4. Place a seared slice of Canadian bacon in each avocado half, top with a poached egg, and spoon warm hollandaise over the top. Finish with a light dusting of cayenne or extra black pepper and serve immediately so the yolk stays runny and the avocado remains firm.