French · Breakfast
Baked Eggs with Cream (Keto)
Two eggs baked in individual ramekins over heavy cream, finished with Gruyere cheese and fresh chives. The eggs set gently in a low oven so the whites firm while the yolks stay runny, giving a rich custardy texture. Served straight from the dish with black pepper.
$3
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
562Calories
29.2gProtein
46.3gFat
3.9gCarbs
2gSugar
0gFiber
606mgSodium
700mgChol
27.1gSat Fat
255mgPotassium
511mgCalcium
2.3mgIron
1.8mcgVitamin B12
1mgVitamin C
gluten-free
vegetarian
low-carb
keto
Instructions
1
Prep
Preheat the oven to 375°F and grease a small ramekin with butter.
2
Build
Pour heavy cream into the ramekin, crack the eggs on top keeping yolks whole and sitting above cream.
3
Bake
Place the ramekin in the oven at 375°F for 12 to 15 minutes until whites are set and opaque while yolks jiggle slightly.
4
Plate
Scatter grated Gruyere over the top, return to oven for 1 to 2 minutes until cheese melts lightly, then sprinkle chives, salt and black pepper. Serve immediately while yolks are soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp butter
- 3 oz86g Gruyere cheese
- 2 tsp2 tsp fresh chives
- a pinch of salt
- a pinch of black pepper
