About
These creamy baked eggs are rich with crème fraiche and cheddar complimented by aromatic chives.
These are a great easy lunch option served alongside a simple salad or keto bread for dipping.
Ingredients
- ¾ cup, sliced mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon, cut pieces chives
- 2 medium raw egg whole
- ½ cup, grated cheddar cheese
- 2 tablespoon creme fraiche
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 320 degrees Fahrenheit and boil a kettle of water.
- Lightly butter 2 large ramekins. Heat the remaining butter in a saucepan over a low/medium heat. Finely slice the mushrooms and add to the pan. Sauté in the butter for 3-4 minutes until tender.
- Divide the mushrooms between the two ramekins.
- Crack one egg on top of each and season with salt and pepper.
- Finely chop the chives and sprinkle over the eggs, along with the grated cheese.
- Spoon the crème fraiche over the top of the cheese.
- Arrange the ramekins in a deep baking tray and half fill the baking tray with the boiling water.
- Transfer to the oven to bake for 15-20 minutes or until the eggs are cooked to your preferred taste.
Nutrition Facts
- Servings: 2
- Calories: 285.1kcal/1193.0kJ (per serving)
- Fat: 24.8g (per serving)
- Carbs: 2.6g (per serving)
- Protein: 13.3g (per serving)
