The Ultimate Low-Carb Eggs Benedict
Let’s be honest, is there anything more decadent for brunch than Eggs Benedict? It’s my absolute go-to, a dreamy combination of perfectly poached eggs, savory protein, and a luxurious blanket of hollandaise sauce. It’s pure breakfast perfection. But what if we could make it even better?
In this game-changing recipe, we’re ditching the traditional English muffin and Canadian bacon for something truly spectacular. We build our Benedict on a creamy foundation of fresh avocado slices, then pile on succulent, crispy pork carnitas. This isn’t just a substitution; it’s an upgrade. The rich, savory pork is the perfect partner for the tangy, buttery hollandaise. It’s a low-carb, high-flavor masterpiece that will make you ask, “Muffin, who?”
Ingredients
• 1 large avocado, peeled, pitted, and sliced
• 1½ pounds / 680g Slow Cooker Crispy Pork Carnitas, warmed
• 8 large eggs
• ¼ teaspoon / 1.25ml distilled white vinegar
• 1 cup / 240ml Bacon Fat Hollandaise, freshly made
• Chopped fresh chives, for garnish
• Pinch of cayenne pepper, for garnish (optional)
Instructions
1. Directions
2. Prepare the base by dividing the avocado slices evenly among 4 serving plates. Top the avocado with a generous portion of the warm carnitas (about 6 ounces / 170g per plate).
3. To poach the eggs, bring a saucepan of water to a gentle simmer (not a rolling boil). Add the vinegar. Crack each egg into a separate small ramekin or bowl.
4. Create a gentle whirlpool in the water with a spoon. Carefully slip one egg into the center of the whirlpool. Cook for 2-3 minutes for a runny yolk. Remove the egg with a slotted spoon and let any excess water drain off. Repeat with the remaining eggs, poaching in batches of 2-3 as needed.
5. Place 2 poached eggs on top of the carnitas on each plate. Generously drizzle each serving with ¼ cup of hollandaise sauce. Garnish with fresh chives and a pinch of cayenne pepper, if using. Serve immediately.
Nutritional Information
• Per Serving
• CALORIES: 811
• FAT: 68.1g
• PROTEIN: 63.6g
• TOTAL CARBS: 11.7g
• FIBER: 4.4g
• NET CARBS: 7.3g
Pro Tips
• For perfectly shaped poached eggs, use the freshest eggs possible. Cracking each one into a fine-mesh sieve to drain away the thin, watery whites before poaching helps create a tighter, more uniform shape.
• Hollandaise sauce is best served immediately. If it separates, you can often save it by vigorously whisking in a teaspoon of very hot water off the heat until it becomes smooth again.
• Customize your base! If you’re not an avocado fan, build your Benedict on a bed of wilted spinach, thick-sliced heirloom tomatoes, or even a savory low-carb waffle.
• Streamline your brunch by making the carnitas ahead of time. Simply reheat the pork in a hot skillet until warm and crispy just before you poach the eggs and assemble the dish.
FAQ
Q: Is this Eggs Benedict recipe keto-friendly
A: Yes, with only 7.3g of net carbs per serving, this recipe is an excellent low-carb and keto-friendly option for a decadent brunch.
Q: What can I use instead of an English muffin for a low-carb base
A: This recipe swaps the traditional English muffin for creamy avocado slices. For other low-carb options, you can also build your Benedict on a bed of wilted spinach, thick-sliced heirloom tomatoes, or a savory low-carb waffle.
Q: Can I make any part of this recipe ahead of time
A: Absolutely. To streamline your brunch preparation, you can make the pork carnitas in advance. Simply reheat the pork in a hot skillet until it’s warm and crispy just before you assemble the dish.
Q: How do I get perfectly shaped poached eggs
A: For the best results, use the freshest eggs possible. The recipe suggests cracking each egg into a fine-mesh sieve to drain away any thin, watery whites before poaching. This helps create a tighter, more uniform shape.
