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prep time
10 min
cook time
24 min
ready time
34 min
Keto Baked Eggs With Mushrooms And Chives
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.
Net Carbs
1.9 g
Fiber
0.3 g
Total Carbs
2.4 g
Protein
8.9 g
Fats
21.3 g
233 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Mushrooms
¾ cup, sliced
Unsalted Butter
1 tablespoon
Chives
1 tablespoon, cut pieces
Raw Egg Whole
2 medium
Cheddar Cheese
½ cup, grated
Creme Fraiche
2 tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 8
34 min
Step 1
Preheat the oven to 320 degrees Fahrenheit and boil a kettle of water.Step 2
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.Step 3
Divide the mushrooms between the two ramekins.Step 4
Crack one egg on top of each and season with salt and pepper.Step 5
Finely chop the chives and sprinkle over the eggs, along with the grated cheese.Step 6
Spoon the crème fraiche over the top of the cheese.Step 7
Arrange the ramekins in a deep baking tray and half fill the baking tray with the boiling water.Step 8
Transfer to the oven to bake for 15-20 minutes or until the eggs are cooked to your preferred taste.
