Keto Salmon Egg Breakfast Bombs

These little salmon bites taste just like traditional Eggs Benedict. Creamy hollandaise, soft and sticky eggs, and fresh, rich, cold smoked salmon. These make a delicious, creamy, and extremely satisfying breakfast on the go.

The main ingredients to make these balls are smoked salmon and boiled egg.

To add the extra flavors and tastes, we prepare hollandaise sauce, which is a combination of egg yolk, butter, mustard, lemon juice, salt and pepper.

This recipe is not that complicated. It’s a different and interesting way to eat salmon, rather than pan frying it every time.

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Related:

• Baked Salmon with Black Olives and Capers Tapenade
• Smoked Salmon Egg Stuffed Mushroom
• Keto Salmon Sushi Rolls

Print Recipe

Salmon Egg Breakfast Bombs

Votes: 2
Rating: 5
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Rate this recipe!

Course

Breakfast, Fat Bomb

Cuisine

Ketogenic, Low Carb

Prep Time

5 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

Salmon Bombs:

• 4 oz Smoked Salmon sliced
• 1/2 tbsp butter
• 2 eggs
• 2 tablespoons fresh chives chopped
• salt and pepper to taste

Hollandaise Sauce:

• 1 large egg yolk
• 2 tbsp butter salted
• 2 tsp lemon juice freshly squeezed
• 1/4 tsp mustard
• 1/2 tablespoon water
• salt to taste

Course Breakfast, Fat Bomb Cuisine Ketogenic, Low Carb Prep Time 5 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients Salmon Bombs: 4 oz Smoked Salmon sliced 1/2 tbsp butter 2 eggs 2 tablespoons fresh chives chopped salt and pepper to taste Hollandaise Sauce: 1 large egg yolk 2 tbsp butter salted 2 tsp lemon juice freshly squeezed 1/4 tsp mustard 1/2 tablespoon water salt to taste

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Hard boil the eggs for about 10 minutes or so. After letting them cool, peel off the shells and set aside for later.
2. Over high heat, melt the butter while mincing the salmon slices. Set aside half of the salmon and crispy fry the other half until they turn into crunchy pieces.

   
3. Prepare another bowl to mash the eggs in. Smash them finely using a fork.

   
4. Melt 2 tablespoons of butter and set aside to cool. Prepare a large heat-safe bowl. Beat the egg yolks in it together with the dijon mustard and lemon juice. Add a pinch of salt to taste. Fill a pot with a cup of water and place over the stove with medium high heat to simmer. Place the heat-safe bowl with the egg mixture over the simmering water. Whisk the mixture. When it begins to thicken, pour the melted butter slowly while whisking the mixture. Remove the sauce once it completely thickens and set aside.

   
5. Half the chopped chives and mix them with the mashed egg. Combine with the hollandaise and raw salmon. Mix well. Divide into four and roll into egg balls.

   
6. Spread the remaining chives and crispy salmon on a flat plate and roll the balls on it. Serve.

   

Recipe Notes

Macros (per serving ): Calories: 287– Fat: 23.7g – Net carbs: 0.9g (total carbs: 1.1g, fiber: 0.2g) – Protein: 17.6g

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