French · Brunch
Poached Eggs with Cheese Sauce (Keto)
Two poached eggs sit on wilted spinach beneath a creamy Gruyere and Parmesan sauce, finished with a buttered almond flour crumble, fresh chives, and black pepper. This French-style keto dish delivers rich, savory depth without bread or starch, keeping net carbs minimal.
$4
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
580Calories
28.1gProtein
46.8gFat
7.2gCarbs
2.2gSugar
1.9gFiber
680mgSodium
590mgChol
26.5gSat Fat
620mgPotassium
450mgCalcium
3.6mgIron
1.8mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free
low-carb
keto
Instructions
1
Prep
Grate the Gruyere and Parmesan, chop the chives, crack the eggs into two small cups, and fill a saucepan with water and vinegar.
2
Toast
Melt half the butter in a skillet over medium heat, stir in the almond flour, and toast 2 minutes until golden and fragrant.
3
Sweat
Melt remaining butter in the same skillet over medium-low heat, add the spinach, and sweat 2 minutes until just wilted.
4
Reduce
Bring cream to a gentle simmer over medium-low heat and reduce 3 minutes until it coats the back of a spoon; off heat, stir in Gruyere, Parmesan, and nutmeg until melted, season with salt and pepper.
5
Poach
Bring the water and vinegar to a bare simmer over medium heat, swirl gently, slide in the eggs, and poach 3 minutes until whites set but yolks jiggle.
6
Plate
Spread spinach on a warm plate, top with poached eggs, spoon over cheese sauce, scatter almond crumble and chives on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 2 tbsp2 tbsp white wine vinegar
- 4 cups120g baby spinach
- 2 tbsp28g butter, divided
- 2/3 cup160ml heavy cream
- 2.2 oz60g Gruyere cheese
- 2 tbsp14g almond flour
- 2 tbsp10g Parmesan cheese
- 2 tbsp2 tbsp fresh chives
- 1/4 tsp1/4 tsp ground nutmeg
- salt and black pepper, to taste
