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Cream-baked Eggs
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Cream-baked Eggs

These super-simple cream-baked eggs feature only four ingredients but deliver massive flavours for a slightly fancy breakfast or light meal. Ideal option on an "egg fast". All this at 0.5g carb per serving!
Course Breakfast, Light Meals
Cuisine General
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 people
Calories 308kcal
Author Monya Kilian Palmer

Equipment

Ingredients

Instructions

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Have two greased ramekins ready. Pour one tablespoon of double cream into each one.
  • Crack two eggs into each ramekin, then add another tablespoon of double cream into each one covering the eggs. Season with smoked sea salt flakes and a little white pepper. Very gently agitate the mixture to spread the seasoning - but do not break the yolks.
  • Carefully place the two ramekins onto a little baking tray (#SafetyFirst) and place into the preheated oven for 25-30 minutes.
  • Carefully remove and allow to cool a little before seasoning and garnishing - then dive in with a teaspoon. (Remember the ramekins are very hot!)
  • I have also started adding more cream (between 3-4 TB to each ramekin) as the flavour of baked cream is intoxicating and it creates a less "dense" mixture.

Video

Notes

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A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.

My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutrition

Calories: 308kcal | Carbohydrates: 0.5g | Protein: 15g | Fat: 27g