July 15 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Breakfast, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Breakfast, Side dish Keto browned butter asparagus with creamy eggs
Three of our much-loved keto foods take center stage in this tasty medley. Creamy eggs, sautéed asparagus, and browned butter. C’est magnifique! What a simple way to enjoy a sophisticated appetizer or breakfast.
USMetric
servingservings
Ingredients
Creamy eggs
- 2 oz. 55 g butter
- 4 4 eggeggs
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- ½ cup 120 ml sour cream
- salt
- cayenne pepper
Asparagus
- 1½ lbs 650 g green asparagus
- 1 tbsp 1 tbsp olive oil
- 1½ tbsp 1½ tbsp lemon juice
- 3 oz. 85 g butter
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www.dietdoctor.com
Making low carb simple
Instructions
- Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
- Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
- Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from the frying pan for now, and set aside.
- Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.
- Put the asparagus back into the frying pan and stir together with the butter until it gets hot.
- Serve the asparagus with the sautéed butter and the creamy eggs.
Tip
These creamy, cheesy eggs go with almost anything. Try them with smoked salmon or a nice steak to bump up the protein. They even work as a topping for low-carb flatbread, bread, or crackers.
Recommended special equipment
Blender or food processor
Thanks!
Will try these next on the biscuits from the chicken pot pie recipe.
That sounds wonderful! Thank you for sharing!
So glad you enjoyed it!