Keto Smoked Salmon & Boursin Chaffle Benedict
If you thought going Keto meant saying goodbye to elegant Sunday brunches, think again. This Smoked Salmon and Boursin Chaffle Benedict is the ultimate low-carb luxury meal that completely reinvents the classic Eggs Benedict. Instead of a carb-heavy English muffin, we use a 'Chaffle'—a crispy, savory waffle made primarily from egg and mozzarella cheese. This isn't just a substitute; it's an upgrade. The chaffle provides a sturdy, flavorful base that holds up perfectly under the weight of silky smoked salmon, a generous smear of garlic-and-herb Boursin cheese, and a perfectly poached egg. Topped with a rich, buttery homemade hollandaise, this dish is a powerhouse of healthy fats and Omega-3s. It keeps your insulin levels stable while keeping you satiated for hours. Whether you are hosting a brunch or just treating yourself, this recipe proves that Keto cuisine can be gourmet, satisfying, and incredibly delicious.
The Masterplan
1. PREPARE THE CHAFFLE BATTER: Preheat your mini waffle iron. In a small bowl, whisk together 2 eggs, shredded mozzarella, almond flour, baking powder, and dried dill until well combined.
2. COOK CHAFFLES: Grease the waffle iron lightly. Pour half of the batter into the center and close the lid. Cook for 3-4 minutes until crispy and golden brown. Repeat with the remaining batter to make the second chaffle. Set aside on a wire rack to keep them crisp.
3. MAKE THE HOLLANDAISE: In a blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Blend on high for 5 seconds. With the blender running on medium-high, slowly drizzle in the hot melted butter until the sauce thickens and becomes creamy.
4. POACH THE EGGS: Bring a pot of water to a gentle simmer and add vinegar. Create a vortex in the water with a spoon and gently drop an egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
5. ASSEMBLE: Place the crispy chaffles on plates. Spread 1 tablespoon of Boursin cheese over each chaffle. Layer with smoked salmon slices.
6. SERVE: Top the salmon with a poached egg and spoon the warm hollandaise sauce over the top. Garnish with fresh dill and a few capers. Serve immediately.
Perfect Pairings
Creamy Everything Bagel Stuffed Avocado Boats
5-Minute Keto Everything Bagel Stuffed Avocados
Keto Smoked Salmon Chaffle Sliders with Everything Cream Cheese
Gather Your Energy
Step by Step
1. PREPARE THE CHAFFLE BATTER: Preheat your mini waffle iron. In a small bowl, whisk together 2 eggs, shredded mozzarella, almond flour, baking powder, and dried dill until well combined.
2. COOK CHAFFLES: Grease the waffle iron lightly. Pour half of the batter into the center and close the lid. Cook for 3-4 minutes until crispy and golden brown. Repeat with the remaining batter to make the second chaffle. Set aside on a wire rack to keep them crisp.
3. MAKE THE HOLLANDAISE: In a blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Blend on high for 5 seconds. With the blender running on medium-high, slowly drizzle in the hot melted butter until the sauce thickens and becomes creamy.
4. POACH THE EGGS: Bring a pot of water to a gentle simmer and add vinegar. Create a vortex in the water with a spoon and gently drop an egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
5. ASSEMBLE: Place the crispy chaffles on plates. Spread 1 tablespoon of Boursin cheese over each chaffle. Layer with smoked salmon slices.
6. SERVE: Top the salmon with a poached egg and spoon the warm hollandaise sauce over the top. Garnish with fresh dill and a few capers. Serve immediately.