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Start your day right with our Keto Salmon Eggs Benedict! This delightful breakfast features crispy salmon cakes topped with perfectly poached eggs and a creamy, easy blender hollandaise sauce. Finished with fresh chopped chives, this low-carb dish is so delicious that even those not following a keto lifestyle will be coming back for seconds. Perfect for brunch or a special morning treat, this recipe brings together flavor and nutrition in every bite!
Looking for more keto and low carb breakfast ideas? Give this Keto Breakfast Pizza or these Cream Cheese Pancakes a try!
MORE KETO AND LOW CARB BREAKFAST RECIPES
Pumpkin Pie Pancakes | Cheesy Cauliflower Hash Browns
WOW, can you believe it is February already? I feel like I blinked and January was gone!
But that's OK, I love February because I love Valentine's Day. Oh, I know, it is a made-up holiday but I love another opportunity to spoil the Mr.
He is one of those people that hates it when people make a fuss over him. So, of course, I make a fuss over him whenever I get a chance!
Birthdays, Father's Day, Christmas, and Valentine's Day, are all my opportunities to really go all out and fuss all over him.
I find the best gifts, decorate, and make special meals.
This Keto Salmon Eggs Benedict is one of those meals and will be the star of our Valentine's Day brunch along with Keto Valentine Hot Chocolate Bombs, made a little boozy for him with a splash of Bailey's.
This eggs benny recipe has become a fave in our house since I went keto. It combines two of my all-time favorite things, salmon cakes and poached eggs with hollandaise. I think I would probably eat an old shoe with this hollandaise sauce on it! It is super easy to make and so damn good!
The crispy salmon cakes really add that extra "something" and keep you from missing the traditional English muffin base.
Eggs Benny has always been my favorite breakfast or brunch dish and, when I decided to dive into the low carb lifestyle it really was one of the things that I expected to never be able to enjoy again.
After I had been on the keto diet for a while I really learned how to get creative so I could enjoy some of my old carby faves. You just start to figure out how to tweak things to feed those cravings. Sometimes it works and this is definitely one of those times!
INGREDIENTS NEEDED TO MAKE KETO SALMON EGGS BENEDICT
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Salmon
- Pork rinds
- Flat-leaf parsley
- Green onions
- Garlic paste
- Lemon
- Old bay seasoning
- Eggs
- Pink sea salt
- Fresh cracked black pepper
- Organic cayenne pepper
- Grass-fed unsalted butter
- White vinegar
- Chives
HOW TO MAKE KETO SALMON EGGS BENEDICT
For the salmon patties/cakes
STEP 1
Preheat oven to the lowest setting.
STEP 2
Using a food processor pulse the salmon in batches to a ground meat/sausage-like texture.
STEP 3
In a large mixing bowl stir together 1/4 cup pork rinds, parsley, green onions, garlic, lemon zest, old bay seasoning, egg, salt, and pepper.
STEP 4
Add salmon then toss well with the mixture.
STEP 5
Scoop mixture 1/3 cup at a time creating 8 patties.
STEP 6
Pour the remaining 3/4 cup of pork rinds into a shallow dish. Gently press the patties into pork rinds, coating both sides.
STEP 7
Heat 3 tablespoons of the olive oil in a large non-stick skillet over medium heat. Add four of the salmon patties (if needed carefully tilt the pan for oil to run under the salmon). Let the patties fry until golden brown on the bottom, about 2 minutes. Carefully flip and continue to cook until the second side is golden brown and the patties are just cooked through, about 2 minutes longer.
STEP 8
Let drain on paper towels then repeat with repeat process with the remaining four salmon patties.
STEP 9
Place the salmon patties on a baking sheet in the oven to stay warm.
For the hollandaise sauce
STEP 1
In a blender, combine the egg yolks, salt, pepper, and 2 tablespoons of lemon juice (you can add more when you taste at the end). Set aside.
STEP 2
In a small saucepan over medium-high, add the butter and heat until foaming.
STEP 3
Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan.
STEP 4
Taste and adjust seasonings (add lemon juice, salt, pepper if needed).
STEP 5
Place the blender jar in a bowl of hot water to stay warm.
For the poached eggs
STEP 1
Bring a large pot (at least 4 inches deep) of water to a simmer.
STEP 2
While waiting for the water to simmer, crack an egg into a small fine-mesh sieve over a bowl. Swirl the egg in the sieve until all the really runny egg whites have been removed. Then, place the egg in a ramekin.
STEP 3
Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for about 3 minutes, until the white has set but the yolk is still runny.
STEP 4
Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water.
To assemble the Keto Salmon Eggs Benedict
STEP 1
Place 2 salmon cakes on a plate, top each cake with a poached egg, then top with hollandaise sauce and chopped chives.
FAQS ABOUT KETO SALMON EGGS BENEDICT
Can I make this Keto Salmon Eggs Benedict with canned salmon? Yes, I actually adapted this recipe from my canned salmon recipe because I love the flavor and texture the fresh salmon brings to the dish, but you can totally make this with canned salmon. Just make sure to drain the salmon and try not to break it up too much so you have nice chunks in the cakes.
Can the salmon cakes be made ahead of time? Sure! I have made the salmon patties the night before. I don't cook them, or coat them with the crushed pork rinds until right before frying them, but if you choose to cook them the night before, I would place them on a sheet pan with a metal rack to lift them off the sheet and allow all sides to heat evenly. Set the oven to 350 degrees F and cook them for about 10 to 15 minutes, or until heated all the way through and crispy on the outside.
How do I store the leftover Keto Salmon Eggs Benedict? This is a tough one. The salmon cakes themselves store well in an airtight container in the fridge for up to 3 or 4 days. But once the eggs and hollandaise sauce is on top, that kinda makes it tough. I have saved them, but the eggs will, of course, be overcooked when reheated and the hollandaise sauce makes the cakes soggy. It still tastes good though!
Last thoughts about Keto Salmon Eggs Benedict
This dish is the perfect recipe for holiday entertaining. I have made it for Easter, Thanksgiving, Christmas, New Year's Day, etc.
What I like about it, aside from how amazing it tastes, is that it comes across as super fancy and difficult to make, but it really isn't.
The toughest part about it is probably poaching the eggs and, if you follow my instructions, they really aren't hard to make at all! I was intimidated at the thought of poaching eggs at first too, but once I got the hang of it, and found out about using the strainer to get rid of those really runny egg whites that make the wispy egg edges, using the white vinegar, and swirling the water, I was good to go every time!
If you want to add a little green to the plate serve these over a bed of sauteed spinach, or roasted asparagus.
MORE KETO AND LOW CARB BREAKFAST IDEAS
- Perfect Scrambled Eggs with Asparagus and Goat Cheese
- Instant Pot Crustless Quiche Lorraine
- Instant Pot Caprese Frittata
- Keto Italian Sausage and Spinach Quiche
- The Perfect Omelet
- Low Carb Sausage Casserole
Keto Salmon Eggs Benedict
Breakfast doesn't get much better than this Keto Salmon Eggs Benedict! Crispy salmon cakes topped with perfectly poached eggs, easy blender hollandaise sauce, and fresh chopped chives, even the non-keto peeps will be asking for more!
Equipment
Ingredients
For the salmon patties/cakes
- 1 1/4 pound skinless salmon
- 1 cup ground pork rinds
- 3 tablespoons fresh flat-leaf parsley chopped
- 2 green onions chopped (whites and greens)
- 1 teaspoon garlic paste
- zest of 1 lemon plus lemon wedges for serving
- 3/4 teaspoon Old Bay seasoning
- 1 large egg beaten
- pink salt
- cracked black pepper
For the hollandaise sauce
- 6 egg yolks
- 1 teaspoon pink salt
- 1/8 to 1/4 teaspoon organic ground cayenne pepper
- 2 to 3 tablespoons fresh lemon juice
- 1 cup unsalted butter
For the poached eggs
- 8 large eggs
- 1 to 2 tablespoons white vinegar
For the garnish
- fresh chives chopped
Instructions
For the salmon patties/cakes
- Preheat oven to the lowest setting.
- In a food processor, pulse the salmon in batches to a ground meat/sausage-like texture.
- In a large mixing bowl, stir together 1/4 cup pork rinds, parsley, green onions, garlic, lemon zest, old bay seasoning, egg, salt, and pepper.
- Add the salmon then toss well with the mixture.
- Scoop mixture 1/3 cup at a time creating 8 patties.
- Pour the remaining 3/4 cup the ground pork rinds into a shallow dish. Gently press the patties into pork rinds, coating both sides.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add four of the salmon patties (if needed carefully tilt pan for oil to run under salmon). Let the patties fry until golden brown on the bottom, about 2 minutes. Carefully flip and continue to cook until the second side is golden brown and patties are just cooked through, about 2 minutes longer.
- Let drain on paper towels then repeat with repeat process with remaining four salmon patties.
- Place the salmon patties on a baking sheet in the oven to stay warm.
For the hollandaise sauce
- In a blender, combine the egg yolks, salt, pepper, and 2 tablespoons of lemon juice (you can add more when you taste at the end). Set aside.
- In a small saucepot over medium-high, add the butter and heat until foaming.
- Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan.
- Taste and adjust seasonings (add lemon juice, salt, pepper if needed).
- Place the blender jar in a bowl of hot water to stay warm.
For the poached eggs
- Bring a large pot, (at least 4 inches deep) of water to a simmer.While waiting for the water to simmer, crack an egg into a small fine-mesh sieve over a bowl. Swirl the egg in the sieve until all the really runny egg whites have been removed. Then, place the egg in a ramekin.
- Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for about 3 minutes, until the white has set but the yolk is still runny.
- Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water.
To assemble the Keto Salmon Eggs Benedict
- Place 2 salmon cakes on a plate, top each cake with a poached egg, then top with hollandaise sauce and chopped chives.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 833kcalCarbohydrates: 8gProtein: 46gFat: 70gSaturated Fat: 34gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 557mgSodium: 1530mgPotassium: 803mgFiber: 2gSugar: 3gVitamin A: 2273IUVitamin C: 9mgCalcium: 87mgIron: 3mg
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