Nutrition Facts
Servings: 2 ServingCalories:390kcalTotal Fat:33gSaturated Fat: 10gTotal Carbohydrate:7gDietary Fiber: 5gSugars: 1gProtein:12g
Keto Greek Avocado Benedict with Lemon-Herb Hollandaise
We made this Greek Avocado Benedict on a late spring morning when we wanted something bright, rich, and deeply satisfying without leaning on traditional brunch carbs. Eggs Benedict is such a classic, but the English muffin never really added much for us—especially once we discovered how indulgent and flavorful it becomes when layered over ripe avocado instead. We leaned into the Mediterranean pantry for this one, and what came out of it was a dish we now return to any time we want to treat ourselves.
This recipe takes everything we love about eggs Benedict—creamy yolks, tangy hollandaise, warm tomatoes—and builds it around ingredients that are naturally low-carb, high in healthy fats, and full of flavor. The lemon-herb hollandaise brings a sunny, citrusy brightness, while the crumbled feta and herbed tomato slices pull in savory, briny notes that make it unmistakably Greek-inspired.
It’s become a favorite for lazy weekend brunches or when we want to impress guests with a dish that feels restaurant-worthy but comes together easily in our own kitchen. It’s colorful, comforting, and keeps us full for hours, thanks to the good fats from the avocado and the protein-packed poached eggs.
Whether we’re building a brunch board or just making breakfast a little more special, this keto Benedict always hits the mark. It proves that when we skip the carbs, we’re not missing out—we’re just getting to the good stuff faster.
Description
This Keto Greek Avocado Benedict layers poached eggs over seasoned tomato slices and ripe avocado halves, topped with crumbled feta and a bright lemon-herb hollandaise. It’s a rich, satisfying, and refreshing brunch dish that’s both low-carb and full of Mediterranean flavor. Approximately 390 calories per serving.
Ingredients
- 2 ripe avocados, halved and pitted
- 4 large eggs
- 1 medium tomato, sliced
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup crumbled feta cheese
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- Salt, to taste
For the Benedict Base:
For the Lemon-Herb Hollandaise:
Instructions
- Bring a small pot of water to a gentle simmer. Add a splash of vinegar if desired.
- Crack each egg into a ramekin, then gently slide into the water. Poach for 3–4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
- In a heatproof bowl set over a pot of simmering water (double boiler style), whisk together egg yolks, lemon juice, and Dijon mustard.
- Slowly drizzle in the melted butter while whisking constantly until thickened, about 4–5 minutes.
- Remove from heat and stir in herbs and salt. Keep warm.
- Sprinkle tomato slices with salt, pepper, and oregano.
- Lay a slice or two of tomato over each avocado half.
- Top with a poached egg, a spoonful of hollandaise, and crumbled feta.
- Garnish with extra herbs if desired and serve immediately.
Poach the Eggs:
Make the Hollandaise:
Assemble the Benedict:
Note
Substitutions & Variations
- Dairy-Free Option: Use a plant-based butter and omit feta.
- Extra Protein: Add smoked salmon or prosciutto.
- More Greens: Serve over arugula or sautéed spinach.
- Spicy Twist: Add a pinch of Aleppo pepper or a drizzle of harissa oil.