While digging through my mom’s old cookbook from 1966 — the same one that sent me down the homemade cheese rabbit hole last week — I found a recipe with the wonderfully dramatic name Munavuori. In English: “Egg Mountain.”
Naturally, I had to make it immediately. Any recipe confident enough to call itself a mountain deserves that much.
It turns out to be a gloriously simple thing. You whip the egg whites into stiff peaks, fold in a spoonful of sour cream, pile the whole cloud into a baking dish, and nestle the whole yolks into little hollows on top. Fifteen minutes in the oven and you get something that looks far more impressive than the effort it required. The whites bake up soft and airy, the yolks stay rich and just-set, and the entire dish is naturally carnivore without anyone having to modify a single thing.
That last part still amuses me. A Finnish home cook in 1966 wasn’t thinking about carnivore diets — she was just making breakfast with what she had. Sometimes the old recipes get there on their own.
I made a couple of small adjustments to the original, which called for eight eggs and one to two tablespoons of “thick cream.” I’m still not entirely sure what thick cream meant in 1966, so I went with full-fat sour cream and scaled down to six eggs. Worked beautifully. I’ve included a photo of the original page below, in case you’d like to see where this all started.
Step-by-Step Instructions
Here’s the original recipe as it appears in my mom’s 1966 cookbook — the page that started this whole thing:
And here’s how it comes together in a modern kitchen:
Take 6 pastured eggs.
Separate the eggs. Leave the yolks in the shells and place the whites in a deep, narrow bowl.
Beat the whites…
…until stiff peaks form. Try to make them as fluffy as you can.
Add 1 tablespoon of full-fat sour cream…
…and unrefined sea salt to taste.
Gently mix with a spatula until well combined.
Grease an 8 x 8-inch (20 x 20 cm) baking dish with 1 tablespoon of softened butter.
Transfer the whipped whites to the baking dish.
Don’t smooth the surface! Instead, shape six wells for the yolks.
Gently place the whole yolks into the wells. (If they break, no panic, the dish will still taste delicious!)
Like this.
Bake at 300°F (150°C) for about 15 minutes…
…until the whites are golden brown on top.
Serve immediately as is, or with cooked bacon for breakfast or lunch.
Yum!
Here’s the recipe for you to enjoy:
Carnivore Fluffy Baked Eggs aka "Egg Mountain"
While digging through my mom’s old cookbook from 1966 — the same one that sent me down the homemade cheese rabbit hole last week — I found a recipe with the wonderfully dramatic name Munavuori. In English: “Egg Mountain.”
Naturally, I had to make it immediately. Any recipe confident enough to call itself a mountain deserves that much.
It turns out to be a gloriously simple thing. You whip the egg whites into stiff peaks, fold in a spoonful of sour cream, pile the whole cloud into a baking dish, and nestle the whole yolks into little hollows on top. Fifteen minutes in the oven and you get something that looks far more impressive than the effort it required. The whites bake up soft and airy, the yolks stay rich and just-set, and the entire dish is naturally carnivore without anyone having to modify a single thing.
That last part still amuses me. A Finnish home cook in 1966 wasn’t thinking about carnivore diets — she was just making breakfast with what she had. Sometimes the old recipes get there on their own.
I made a couple of small adjustments to the original, which called for eight eggs and one to two tablespoons of “thick cream.” I’m still not entirely sure what thick cream meant in 1966, so I went with full-fat sour cream and scaled down to six eggs. Worked beautifully. I’ve included a photo of the original page below, in case you’d like to see where this all started.
Ingredients
- 6 pastured eggs
- 1 tablespoon full-fat sour cream
- to taste unrefined sea salt
- 1 tablespoon softened butter for greasing the baking dish
Instructions
- Preheat the oven to 300°F (150°C).
- Separate the eggs. Leave the yolks in the shells and place the whites in a deep, narrow bowl.
- Beat the whites until stiff peaks form.
- Carefully fold in the sour cream and the salt.
- Grease an 8 x 8-inch (20 x 20 cm) baking dish with softened butter.
- Transfer the whites to the baking dish. Do not level the surface, but create wells for the yolks.
- Gently place the whole yolks into the wells.
- Bake in the preheated oven for about 15 minutes, until the whites are golden brown on top.
- Serve immediately as is, or with cooked bacon for breakfast or lunch.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
Tips for Variations
The original Egg Mountain is wonderfully simple, but it also makes an excellent base for more substantial meals. Add meat, fish, or cheese to keep it carnivore, or bring in a few low-carb vegetables and seasonings for a keto version. Just make sure any cooked additions are well drained — excess liquid is not helpful when you’re trying to keep an egg mountain standing proudly.
Carnivore Variations
Bacon and Cheddar Egg Mountain
Arrange 12 cooked bacon slices in the greased baking dish, add the egg whites and the yolks, and sprinkle 1/2 cup (120 ml) of shredded cheddar around the yolks before baking.
Ham and Swiss Egg Mountain
Spread 1 cup (240 ml) of diced cooked ham over the bottom of the dish. Top with the eggs and 1/2 cup (120 ml) of shredded matured Swiss cheese.
Ground Beef Egg Mountain
Add 1 cup (240 ml) of cooked and crumbled ground beef to the baking dish before adding the whites. Dot the surface with the yolks and bake as directed. Leave out the sour cream and grease the baking dish with tallow for a dairy-free version.
Salmon Egg Mountain
Place 4 oz (115 g) of cooked or smoked salmon in the bottom of the dish. Add the egg whites and yolks, then serve the finished dish with dollops of extra sour cream. If you use seasonings, chopped fresh dill is a wonderful addition to this version.
Sausage Egg Mountain
Cover the bottom of the dish with 1 cup (240 ml) of cooked, crumbled carnivore-friendly sausage. Check the ingredients carefully if you avoid sugar, starches, and plant-based seasonings. For extra crunch, sprinkle crumbled cooked bacon on top right before serving.
Keto Variations
Spinach and Feta Egg Mountain
Spread 1/2 cup (120 ml) of cooked, thoroughly drained spinach over the bottom of the dish. Add the egg mixture and sprinkle 1/2 cup (120 ml) of crumbled feta around the yolks.
Mushroom and Gruyère Egg Mountain
Sauté 4 oz (115 g) of sliced mushrooms in butter until their moisture has evaporated. Place them in the dish, add the eggs, and finish with 1/2 cup (120 ml) of shredded Gruyère.
Jalapeño and Cheddar Egg Mountain
Scatter 1 finely chopped jalapeño over the greased dish and top with the egg mixture. Sprinkle 1/2 cup (120 ml) of shredded cheddar around the yolks before baking.
Pepperoni Pizza Egg Mountain
Top the egg mixture with pepperoni slices, about 1/2 cup (120 ml) of shredded mozzarella, and a pinch of dried oregano or pizza seasoning.
Ranch Egg Mountain
Fold 1 teaspoon of my homemade ranch seasoning into the sour cream before adding it to the whipped whites. Top the finished dish with chopped fresh chives, if desired.
Final Thoughts
This Egg Mountain was exactly the kind of recipe I needed because my Ellin keittiö clean keto and carnivore online store has been keeping me exceptionally busy. A simple dish that requires only a few ingredients and 15 minutes in the oven is very welcome when the rest of the day is already packed.
I have also been making Highlander cattle Meat Discs like a champion. I prepare them for the farmer whose meat I use, as well as a few batches for myself. And because Meat Discs have a habit of disappearing faster than I can produce them, I have also been making them from regular beef to keep up with the high demand.
From time to time, I offer special batches exclusively to members of my private keto and carnivore community. They are always delighted to take advantage of this little membership benefit — and the Meat Discs certainly never sit around gathering dust.
With all that meat slicing, drying, packing, and store work going on, an old Finnish recipe this effortless was a particularly lucky find. Egg Mountain may have come from a 1966 cookbook, but it fits beautifully into a busy modern carnivore kitchen. It is fluffy, filling, pleasantly unusual, and dramatic enough to make an ordinary plate of eggs feel as though it has reached a higher altitude.
Leave a Reply