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Keto Smoked Salmon Benedict (Over Avocado or Chaffle)

There’s something about brunch that just feels luxurious. It’s not quite breakfast, not quite lunch—but always a vibe. And when we want something that feels like a treat but still keeps it low-carb and clean, this keto smoked salmon Benedict is our go-to.

Traditionally, eggs Benedict is served on an English muffin with ham and hollandaise—but we’ve given it a major glow-up. We skip the muffin (and the carbs) and go for two equally delicious keto-friendly options: a crispy chaffle base if we want that toasty bite, or creamy avocado halves for something light and fresh. Layer it with silky smoked salmon, a perfectly poached egg, and rich, lemony hollandaise—and we’ve got ourselves a next-level brunch that’s as beautiful as it is satisfying.

This dish always feels like a little celebration—whether it’s a slow Sunday morning, a holiday brunch, or just a day when we want to treat ourselves. And the best part? It’s surprisingly simple to make. A few quality ingredients, a little prep, and suddenly we’re sipping coffee and feeling fancy, all while staying 100% keto.

Cuisine , ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins
Servings 2
Calories 460
Description

This keto smoked salmon Benedict is a brunch favorite made low-carb. Choose a crispy chaffle or fresh avocado as your base, then layer with smoked salmon, a poached egg, and rich hollandaise.

Ingredients
    For the Benedict:
  • 2 large eggs (for poaching)
  • 4 oz smoked salmon
  • 1 avocado, 1 halved and pitted or 2 chaffles (see below)
  • 1 tbsp chopped fresh dill or chives (for garnish)
  • Salt & pepper to taste
    • For the Chaffles (if using instead of avocado):
  • 2 large eggs
  • 1/2 cup shredded mozzarella
  • 1 tbsp almond flour
  • Pinch of garlic powder (optional)
    • For the Hollandaise:
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup butter (melted)
  • Pinch of cayenne (optional)
  • Salt to taste
Instructions
    Make the Chaffles (if using):
  1. Preheat your waffle maker: Grease lightly.
  2. Mix the batter: In a bowl, whisk together eggs, mozzarella, almond flour, and garlic powder.
  3. Cook: Pour half the batter into the waffle iron and cook for 3–4 minutes until golden and crisp. Repeat with the second half.
    4. Poach the Eggs:
  4. Heat water: In a small saucepan, bring 2–3 inches of water to a light simmer. Add a splash of vinegar (optional) to help the egg hold together.
  5. Poach: Crack each egg into a small ramekin. Gently swirl the water and slide the egg in. Cook for 3–4 minutes until the white is set but the yolk is runny. Remove with a slotted spoon and drain on paper towel.
    6. Make the Hollandaise:
  6. Blend: In a blender or using an immersion blender, combine egg yolks and lemon juice. Slowly drizzle in hot melted butter while blending until thick and creamy. Season with salt and a pinch of cayenne.
    7. Assemble the Benedict:
  7. Base layer: Place chaffles or avocado halves on each plate.
  8. Add salmon: Top with smoked salmon slices.
  9. Eggs on top: Gently place poached eggs over the salmon.
  10. Hollandaise it up: Spoon warm hollandaise over each stack and garnish with fresh dill or chives.
  11. Serve: Crack fresh pepper over the top and enjoy immediately.

Nutrition Facts

Servings: 2 ServingCalories:460kcalTotal Fat:36gSaturated Fat: 14gTotal Carbohydrate:6gDietary Fiber: 3gSugars: 1gProtein:27g

Note

Substitutions & Variations

  • No salmon? Swap for prosciutto, bacon, or sautéed spinach.
  • No blender for hollandaise? Whisk vigorously in a bowl over a double boiler.
  • Need dairy-free? Use clarified ghee and dairy-free cheese for chaffles or stick to avocado base.
  • Craving spice? Add a few dashes of hot sauce or red pepper flakes.
  • Want extra greens? Serve with arugula or baby spinach tossed in lemon juice.
Read it online: https://ketoeatsrecipes.com/recipe/keto-smoked-salmon-benedict-over-avocado-or-chaffle/