Title: Eggs Benedict with Avocado on Low-Carb Muffin
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 
Ingredients:
For the Low-Carb Muffins:
1 cup almond flour
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened almond milk
2 tablespoons melted coconut oil
For the Topping:
4 large eggs
1 ripe avocado, sliced
1 tablespoon lemon juice
1/4 teaspoon paprika
Fresh chives for garnish
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine almond flour, baking powder, and salt. Mix well.
3. In a separate bowl, whisk together the egg, almond milk, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until you achieve a smooth batter.
5. Grease a muffin tin and pour the batter evenly, filling each cup about halfway.
6. Bake in the preheated oven for 15 minutes or until golden brown. Allow to cool slightly.
7. While the muffins are baking, bring a pot of water to a gentle simmer.
8. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3 to 4 minutes, or until the whites are set, and the yolks remain runny.
9. While the eggs are poaching, slice the avocado and toss it with lemon juice and paprika for a fresh flavor.
10. Once muffins are ready and cooled, slice them in half. Top each half with slices of avocado and a poached egg.
11. Garnish with chopped chives for added flavor and presentation.
Nutritional Information (per serving):
Calories: 350
Protein: 20g
Fat: 28g
Carbohydrates: 8g
Fiber: 5g
Sugar: 1g
Enjoy this low-carb, diabetic-friendly take on a classic breakfast dish that provides healthy fats and plenty of protein to kick-start your day!
