Scrambled eggs with basil and butter

Scrambled eggs with basil and butter

A clever, simple yet elegant version of a keto breakfast classic—scrambled eggs with cream, cheese, fresh herbs and butter! Jump start your day with these delicious eggs and just the right notes of basil. Creamy, succulent and cheesy, it's so filling, you'll be able to push back lunch!
June 28 2015 recipe by Fanny Lindkvist, photo by in Recipes, Breakfast

Scrambled eggs with basil and butter

A clever, simple yet elegant version of a keto breakfast classic—scrambled eggs with cream, cheese, fresh herbs and butter! Jump start your day with these delicious eggs and just the right notes of basil. Creamy, succulent and cheesy, it's so filling, you'll be able to push back lunch!
USMetric
1 servingservings

Ingredients

  • 2 tbsp 2 tbsp butter
  • 2 2 eggeggs
  • 2 tbsp 2 tbsp heavy whipping cream
  • salt and ground black pepper
  • ½ cup (2 oz.) 120 ml (55 g) cheddar cheese, shredded
  • 2 tbsp 2 tbsp fresh basil
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Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Melt butter in a pan on low heat.
  2. Add cracked eggs, cream, shredded cheese, and seasoning to a small bowl. Give it a light whisk and add to the pan.
  3. Stir with a spatula from the edge towards the center until the eggs are scrambled. If you prefer it soft and creamy, stir on lower heat until desired consistency.
  4. Top with fresh basil.

Serving suggestion

Have your scrambled eggs with about 1–1½ oz (30–50 g) butter, a lot of fresh herbs, and ideally a few pieces of low-carb sesame crispbread. Enjoy!

This is a LCHF breakfast idea from Fanny Lindkvist, who runs a popular Swedish blog and the Instagram account LessCarbs.

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