Keto Breakfast: Eggs Benedict with Avocado Recipe

Eggs Benedict with Avocado Recipe - This delicious breakfast is my go-to on weekends when I have a little extra time to play around in the kitchen. Eggs Benny can easily be made ketogenic by swapping the English muffins for my 60-Second Mug Biscuits, avocado slices, or even leftover Low-Carb Crab Cakes!

Prep Time: 15 Minutes (Not Including Time to Make Biscuits or Hollandaise)
Cook Time: 20 Minutes
Yield: 2 Servings
Keto Breakfast: Eggs Benedict with Avocado Recipe

Ingredients for Eggs Benedict with Avocado Recipe:

  • 1 batch 60-Second Mug Biscuits
  • 4 slices bacon, cooked and cut in half crosswise
  • ½ avocado, sliced (optional)
  • 4 large eggs
  • ⅓ cup Simple Hollandaise, warm
  • Salt and pepper
  • Snipped fresh chives, for garnish (optional)

Directions for Eggs Benedict with Avocado Recipe:

  1. If desired, toast the biscuits.
  2. Cook the bacon in a skillet over medium heat and set aside.
  3. Bring a medium-sized pot of water to a simmer over medium-high heat. Do not let the water boil.
  4. Crack an egg into a small bowl. Use a spoon to create a gentle whirlpool in the simmering water, then gently drop in the egg. Poach for 3 minutes. Gently remove the cooked egg with a slotted spoon and place on a paper towel–lined plate to absorb the excess water. Repeat with the remaining eggs.
  5. Place 2 biscuits on each plate. Top each biscuit with 2 half-slices of bacon and avocado slices, if using. Top with a poached egg and drizzle the warm hollandaise over the top. Season with salt and pepper to taste. Garnish with chives, if desired.

Tip: Eggs Benedict is a great option for breakfast when dining out on keto. Often restaurants are happy to leave out the bread or even swap the bread for sliced avocado.

Per serving, without avocado:
FAT: 49.3 g
PROTEIN: 25.8 g
NET CARBS: 4.6 g

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