Avocado 'Eggs' on Keto Bread with Smoked Salmon

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A luxurious breakfast featuring creamy avocado, poached eggs, and smoky salmon on a crispy almond flour bread base. This American-inspired keto recipe, ready in about 36 minutes, pairs avocado, almond flour, pork bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, pitted and mashed avocado
• 1/2 cup almond flour
• 4 slices, cooked crisp pork bacon
• 4 large eggs
• 4 oz, sliced smoked salmon
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Mix almond flour with 1/4 tsp salt and 1/8 tsp pepper, then press into a small loaf pan to form a flat base. Bake for 12 minutes until golden.
2. Step 2: While bread bakes, simmer 4 cups water with 1 tbsp vinegar in a saucepan until barely simmering. Gently slide each egg into the water and cook for 4 minutes for soft yolks.
3. Step 3: Mash avocado with lemon zest, 1/4 tsp salt, and 1/8 tsp pepper until smooth, then spread evenly over the cooled almond bread.
4. Step 4: Arrange poached eggs on top of avocado, then top with smoked salmon slices and crumbled bacon.
5. Step 5: Sprinkle with fresh dill and a final pinch of black pepper before serving.