# Eggs Benedict Keto > A low-carb take on classic Eggs Benedict that swaps English muffins for ripe avocado halves and uses a silky, lemony hollandaise. Ideal for keto brunches — rich, satisfying, and about 7g net carbs per serving when split between two. Canonical URL: https://www.topshelf.recipes/recipes/eggs-benedict-keto-avocado-benedict ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 28, 2026 ## About This Recipe This avocado-based Eggs Benedict strips the English muffin from the equation and leaves you with the same indulgent trio of textures — creamy, salty, and silky — but in a way that keeps carbs low and satisfaction high. Ripe but firm avocado halves cradle a seared slice of Canadian bacon, and a runny poached egg spills yolk into the green bowl, mingling with a lemony, butter-forward hollandaise. The bright acid of the lemon and a whisper of cayenne cut through the richness so each bite feels balanced rather than heavy. What makes this version work is small technique choices: scooping just enough avocado to create a stable well, searing the bacon briefly so it adds texture without shrinking into oblivion, and building a quick double-boiler hollandaise with two egg yolks and warm melted butter for a reliably silky sauce. Poaching with vinegar and a gentle whirlpool keeps whites tidy, and serving immediately preserves the contrast between warm egg and cool avocado. It’s an ideal recipe for weekend brunches, keto meal prep, or any time you want the luxe feel of Eggs Benedict without the carbs or fuss of toasting and buttering bread. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 20 minutes - Total Time: 30 minutes - Servings: 5 - Difficulty: Medium - Category: Breakfast ## Ingredients ### Prep avocado halves and sear Canadian bacon - 2 whole Ripe avocados - 4 slices Canadian bacon (or thick-cut ham) - 6 tbsp Unsalted butter - 1 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Make quick hollandaise - 6 large Large eggs - 1 tbsp Fresh lemon juice - a pinch Cayenne pepper (optional, for garnish) ### Poach the eggs - 1 tbsp White vinegar (for poaching) ## Instructions ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 375 kcal - Protein: 14.3 g - Carbohydrates: 8 g - Fat: 33 g - Saturated Fat: 12.9 g - Fiber: 5.4 g - Sugar: 0.9 g - Added Sugars: 0 g - Cholesterol: 273.2 mg - Sodium: 685.3 mg - Potassium: 573.9 mg - Calcium: 50.4 mg - Iron: 1.7 mg ## Tips ### Pick ripe but firm A slightly underripe avocado will hold its shape and make a clean well; spoon out flesh carefully to leave a sturdy rim so the egg sits without collapsing the half. ### Keep hollandaise warm Store the sauce in a thermos or a bowl set over the lowest heat and whisk occasionally; direct heat will overcook the yolks and break the emulsion. ### Temper the butter slowly Add melted butter a tablespoon at a time while whisking vigorously so the yolks can emulsify it without seizing, which yields a glossy sauce. ### Poach eggs in whirlpool A gentle simmer and a spoon-created whirlpool help the whites wrap the yolk evenly; the tablespoon of vinegar helps the white set without tasting vinegary. ### Blot eggs before plating Briefly rest poached eggs on paper towel to remove excess water so hollandaise clings instead of sliding off the avocado and pooling on the plate. ## Variations and Substitutions ### Smoked salmon Benedict Replace Canadian bacon with thin smoked salmon and finish with capers and dill for a briny, elegant variation that stays keto-friendly. ### Florentine style with spinach Wilt baby spinach quickly in butter, drain well, and tuck it between the avocado and egg for a low-carb Eggs Florentine with extra vegetal brightness. ### Spicy chipotle hollandaise Stir a teaspoon of minced chipotle in adobo into the hollandaise for a smoky heat that plays well against avocado and salty pork. ### Grilled halloumi or paneer Swap the Canadian bacon for sliced, seared halloumi or paneer to make a vegetarian, protein-forward version with a pleasing chewy bite. ## Notes This version is perfect for weekend brunch or a special breakfast — creamy hollandaise over perfectly poached eggs and avocado feels indulgent without the carbs. Home cooks will love how quickly it comes together once you master the hollandaise and poach timing. ### Storage and Make-Ahead This dish is best assembled and eaten fresh; avocado browns and poached eggs lose their runny texture after refrigeration. Store components separately: cooked bacon and hollandaise can be refrigerated in airtight containers for up to 48 hours, while avocado halves should be wrapped tightly with lemon juice to slow browning and used within 24 hours. To reheat hollandaise, warm it gently in a bowl over simmering water or briefly blitz it in a blender with a tablespoon of hot water to re-emulsify. ### Serving Suggestions Serve with a peppery arugula salad dressed with lemon vinaigrette and shaved Parmesan to cut richness and add freshness, or alongside roasted asparagus or charred radishes for crunch. For drinks, a dry sparkling wine or a citrus-forward Bloody Mary pairs beautifully; keep plates warm so the avocado and egg stay at ideal temperature, and finish with microgreens or finely chopped chives for color and a mild onion note. ## Frequently Asked Questions ### My hollandaise broke—what now? If the sauce separates, whisk a fresh egg yolk in a clean bowl and very slowly stream the broken sauce into it to re-emulsify; alternatively add a teaspoon of warm water while whisking vigorously to bring it back together. ### Can I make hollandaise ahead of time? You can make it up to a few hours ahead and keep it warm in a thermos, but refrigeration will firm and separate the sauce; if chilled, rewarm gently in a blender with a little hot water to restore texture. ### How do I tell if an avocado is the right ripeness? Gently press the skin near the stem—there should be a little give without feeling mushy; too-soft avocados will collapse when scooped and won’t hold the egg and bacon securely. ### Can I poach the eggs ahead of time? You can poach eggs and cool them in an ice bath, then refrigerate up to 24 hours, but they’ll lose some runniness; to reheat, simmer gently in warm (not boiling) water for 30–60 seconds. ### Is there an easy shortcut for the hollandaise? For a quick alternative, mix mayonnaise with lemon juice, a little melted butter, and cayenne to mimic the flavor, or use a high-quality store-bought hollandaise warmed gently—though texture and brightness will be slightly different from a fresh emulsion. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)