Egg and Leek Bake with Camembert (Keto)

This is a rich and tasty one-pan dish that can serve anything between 2-4 people. I advise you share it between 4 because it is so rich! Its like creamed leeks meets oeufs en cocotte – with a decadent scattering of oozy Camembert! Just lovely!
 

– – – – – – PER SERVING – – – – – –
Carbs 2.9g | Fat 28g | Protein 14g
– – – – – – – – – – – – – – – – – – – – –


Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya
 

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Egg and Leek Bake with Camembert (Keto)

This is a rich and tasty one-pan dish that can serve anything between 2-4 people. I advise you share it between 4 because it is so rich! Its like creamed leeks meets oeufs en cocotte - with a decadent scattering of oozy camembert!
Course Light Meals, Main Dish
Cuisine General
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Per serving

Calories: 321kcal | Carbohydrates: 2.9g | Protein: 14g | Fat: 28g

Ingredients

  • 1 TB unsalted butter
  • 200 g (7 oz) sliced leeks , (white parts only)
  • 1 tsp apple cider vinegar
  • 120 g (4.2 oz) double cream
  • salt and ground white pepper
  • 4 large eggs
  • 100 g (3.5 oz) Camembert cheese
  • sea salt flakes
  • freshly ground black pepper
  • small handful parsley, finely chopped

Instructions

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Have all your ingredients prepped and ready. (Steer clear of using the very green ends of leeks, they are tougher and often bitter).
  • Melt the butter in a non-stick pan (one that is suitable for hob and oven. I used a cast-iron skillet) and add the leeks, cooking for 2-3 minutes. Stir regularly and you will notice that they soften and turn a brighter green.
  • Add the apple cider vinegar and stir well until it has evaporated. This won't take long. Reduce the heat to low and pour in the cream. Season the mixture with salt and white pepper. Cook just a little longer to warm the cream through and most of the moisture is lost.
  • Remove the pan from the heat and create four little holes in the mixture. Crack an egg into each. Break up the camembert and scatter it around the pan. Bake in the oven for 20 minutes.
  • The whites and yolks will harden; this is normal. Serve scattered with sea salt flakes, freshly ground black pepper and a scattering of chopped parsley.
    This can easily be enjoyed by two people, but I have calculated it to serve 4 as it is quite rich!


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Egg and Leek Bake with Camembert (Keto)
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Egg and Leek Bake with Camembert (Keto)
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Nutritional Information per serving
Calories                        321Kcal / 1343kJ
Fat                                28g
Carbohydrates              2.9g
Protein                          14g

Allergens
Milk
Eggs
Sulphites




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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
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