As everyone must realize by now given that I’ve only posted breakfast recipes so far, I am obsessed with breakfast food. It’s the one type of food that I can’t live without. While I have and love my tried and true favs, I’m always finding new ways to tweak them.

For this recipe, I made a low carb version of my Eggs Benedict (avocado-toast-with-a-touch-of-fancy). This recipe would be perfect for anyone that’s trying to watch their carb intake or is trying to find new keto options. Now I’m not particularly concerned about watching carbs but I can’t say the same for my partner. In order to appease them, this recipe was born.

For this particular recipe, you’re going to copy everything in the original except for the bread. Instead of bread I substituted a half a bell pepper which I sprinkled garlic salt and fresh cracked pepper onto before searing it on all sides in a pan with olive oil. Once seared you can add into the pepper half fresh avocado or if you’re like my partner, ham and avocado. Then you just top with your poached eggs and freshly made hollandaise sauce and you’re ready to serve!

This recipe is so good and filling that you don’t even miss the bread and it’s read in a flash!

Do you have any recommendations? Let me know what you think in the comments below!