Keto Prosciutto Eggs Benedict

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5 from 1 vote

Keto Prosciutto Eggs Benedict

A low-carb twist on classic Eggs Benedict with golden keto mug bread, savory prosciutto, poached eggs, and rich homemade hollandaise sauce.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Eggs Benedict, Hollandaise, Keto Brunch, Keto Eggs Benedict, Keto Mug Bread, Low Carb Breakfast, Prosciutto

Servings:

Calories: 515kcal

Equipment

Stainless steel mixing bowl or double boiler
Microwave
Sauce pan
Thermometer
Fine mesh strainer optional

Ingredients

Keto Mug Bread

1 large egg
1 tablespoon heavy cream
1 tablespoon avocado oil or other neutral-tasting oil
1 tablespoon coconut flour
1 tablespoon blanched almond flour
¼ teaspoon baking powder
1 pinch table salt

Eggs Benedict & Toppings

4 large eggs for poaching
8 slices prosciutto approximately 4 oz total
Oil spray for lightly coating the bread

Homemade Hollandaise Sauce

2 large fresh egg yolks
8 tablespoons unsalted butter
1 teaspoon fresh lemon juice
2 teaspoons water plus approximately 1 teaspoon warm water as needed for thinning
¼ teaspoon table salt
2 small pinches ground cayenne pepper or to taste

Instructions

Make the keto mug bread.
Lightly grease an 8 oz microwave-safe ramekin. For the first batch, whisk together 1 egg, 1 tbsp heavy cream, and 1 tbsp oil. Stir in 1 tbsp coconut flour, 1 tbsp almond flour, ¼ tsp baking powder, and 1 pinch salt until no dry flour remains.
Smooth the top. Microwave on high for 90 seconds, until the bread puffs and pulls slightly from the sides. Cool for 1–2 minutes, loosen the edges, turn out, and slice horizontally into two rounds.
Repeat with the remaining ingredients to make a second batch. You'll have four bread rounds total.
Toast the bread. You'll need: Lightly spritz all four rounds with oil. Air-fry at 400°F for approximately 3 minutes, checking halfway, until golden and sturdy. Alternatively, toast in a buttered skillet using the established mug bread method.
Poach the eggs. Bring water to a bare simmer. For neater poached eggs, optionally crack each egg into a fine-mesh strainer and drain for 10–15 seconds before gently transferring it to the water. Poach for approximately 3–4 minutes, adjusting to your preferred yolk texture. Remove with a slotted spoon. For food safety, fully cook eggs to 160°F or consider pasteurized eggs when preparing soft yolks.
Prepare the hollandaise sauce. You'll need: 2 large fresh egg yolks, 8 tbsp unsalted butter, 1 tsp fresh lemon juice, 2 tsp water, approximately 1 tsp additional warm water if needed, ¼ tsp e salt, and 2 small pinches ground cayenne pepper, or to taste.
Gently melt the butter and keep warm without browning. Bring 1–2 inches of water to a gentle simmer in a saucepan. Place a heatproof bowl above the water without letting it touch. Whisk the egg yolks, lemon juice, and 2 teaspoons water together in the bowl. Continue whisking over gentle steam, checking with an instant-read thermometer, until the egg mixture reaches 160°F. Remove from the heat. Slowly whisk in the warm melted butter until smooth. If the sauce is too thick, gradually add up to 1 tsp warm water until pourable. Season with salt and cayenne. Serve promptly.
Assemble the Eggs Benedict. Place 2 slices prosciutto on each toasted bread round. Top each with 1 poached egg. Divide the hollandaise evenly among the four servings and serve immediately.

Notes

Egg Safety: Egg dishes should reach 160°F for food safety. Soft or runny poached yolks may not reach this temperature. Pasteurized eggs can reduce the risk of foodborne illness but do not eliminate it. Fully cooked eggs are the safest option, particularly for higher-risk individuals.

Nutrition Disclaimer: Nutritional information is an estimate based on USDA reference values and may vary depending on ingredients, brands, and preparation methods. The estimate excludes unmeasured oil spray.

Nutrition