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Keto salmon eggs benedict on a white plate on a wooden table.

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!
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Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 833 kcal

Ingredients
  

For the salmon patties/cakes

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.

Notes

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.

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
Keyword american, breakfast, brunch, eggs, fish, gluten-free, Keto, keto recipes, kid friendly, Low Carb, mother's day, salmon, seafood, valentine's day
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