5-Ingredient Keto Eggs Benedict

When you think of a traditional holiday feast, your mind might jump to an abundant dinner spread of turkey, gravy, and pie. But breakfast can be festive, too—and thanks to this recipe from Bobby Parrish (aka FlavCity), it can also be keto-friendly. This low-carb, five-ingredient take on classic eggs Benedict feels celebratory enough for Christmas or New Year’s Day, yet simple enough to bring holiday vibes to an average morning.

Parrish built his YouTube channel around his expertise in the grocery aisle, with the goal to help people know exactly what they’re putting in their bodies. His top cooking tip? Vet all of your ingredients. “The holiday season is a time to splurge, he says, “so try to buy the best quality ingredients, cook them with love and a pinch of salt, and you can’t go wrong.”

Keto Eggs Benedict

Yield: 2 servings
Active Time: 5 minutes
Total Time: 25 minutes

Ingredients
4 low-carb tortillas, coconut wraps, or Egg Thins
6 tablespoons grass-fed butter, melted (substitute ghee if desired)
4 pasture-raised organic eggs, plus 2 additional egg yolks, at room temperature
1 tablespoon lemon juice
4 pieces prosciutto

Instructions
To make the crepe shells, preheat the oven to 300F and set the oven rack in the center. If using low-carb tortilla or coconut wraps for this recipe, cut a smaller circle from each and spray with a touch of avocado oil, then push them about halfway down into a muffin tin and bake for 12 minutes or until they are slightly crispy and hold their shape. (If using Egg Thins, you do not need to use avocado oil to grease the tin before baking.)

Meanwhile, make the hollandaise sauce: Melt the butter in a saucepan over medium heat. While the butter melts, add the room-temperature egg yolks to a blender along with the lemon juice and a pinch of salt. Blend on high for 15 seconds. With the machine running on medium, slowly add the warm melted butter, then blend on high for 10 seconds. If the sauce is too thick, add 1 to 2 teaspoons of water and blend again. Set the sauce aside.

To poach the eggs, fill a medium pot with 4 inches of water, bring to boil, then reduce to just below a simmer (there should be no bubbles in the water). Add 2 tablespoons of vinegar and swirl the water with a spoon. Gently crack one egg at a time into the water. Cook eggs for 3 to 4 minutes or until the egg yolk is set to your liking, and remove with a slotted spoon.

Assemble the keto eggs Benedict by putting 1 piece of prosciutto in the crepe shell, topping it with a poached egg, and adding a drizzle of hollandaise sauce.

Want more of Parrish’s label-reading expertise? Check out his new cookbook, 5 Ingredient Semi-Homemade Meals. “All of my shopping tips are dropped throughout the book, to not only tell you exactly what to buy, but to teach you to be a pro shopper and buy only the best stuff for you and your family,” Parrish says.

For more, check out our ultimate guide to the keto diet!