May 20 2019 recipe & photo by , nutritional review by in Recipes, Breakfast

Keto baked eggs with tarragon chive cream sauce

Name: Keto baked eggs with tarragon chive cream sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1/2 cup heavy whipping cream; 1/2 cup shredded Parmesan cheese, more for garnish; 1 garlic clove, minced; 1 tsp chopped fresh tarragon, more for garnish; 1 tsp chopped fresh chives, more for garnish; 1/4 tsp sea salt; 1/4 tsp ground black pepper; 1 pinch ground nutmeg (optional); 4 large eggs; 1/2 tsp red chili flakes, for serving (optional)

This keto baked egg dish is so simple, but incredibly flavorful. The best part about it is that you can mix and match any types of fresh herbs and cheeses that you have on hand. With only 15 minutes of cooking time, this is perfect for even the busiest of weekday mornings.

USMetric

2 servingservings

Ingredients

½ cup 120 ml heavy whipping cream
½ cup (1¹⁄₃ oz.) 120 ml (40 g) shredded Parmesan cheese, more for garnish
1 1 garlic clove, mincedgarlic cloves, minced
1 tsp 1 tsp chopped fresh tarragon, more for garnish
1 tsp 1 tsp chopped fresh chives, more for garnish
¼ tsp ¼ tsp sea salt
¼ tsp ¼ tsp ground black pepper
1 pinch 1 pinch ground nutmeg (optional)
4 4 large egglarge eggs
½ tsp ½ tsp red chili flakes, for serving (optional)

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Instructions

Preheat the oven to 425°F (220°C).
Lightly oil 8-ounce (10 cm in diameter) ramekins, one for each portion, and place them on top of a rimmed baking sheet.
Combine the heavy cream, cheese, garlic, tarragon, chives, salt, pepper, and nutmeg. Whisk until all ingredients are well incorporated. Divide the mixture evenly between the prepared ramekins.
Crack two eggs into each ramekin. Bake for 15 minutes or until the whites of the eggs are set.
Garnish with any extra herbs and Parmesan cheese.