Eggs keep you going! Nutritious and hearty, eggs are the staple in a ketoer’s house. There are many ways to eat eggs, and always a need for new keto-friendly egg recipes. These Creamy and Herby Baked Eggs make a perfect appetizer or light lunch. They are a cinch to make with common ingredients, so they tick all the boxes!
How to make these Creamy and Herby Baked Eggs
This dish is as simple as it can get. Principally, you just crack eggs into ramekins, cover with a cream mixture and bake. That’s it! Easy peasy.
So, without further ado, let’s take a look at how to prepare this awesome appetizer:
Take 4 ramekins and grease them generously with butter. I’m lucky to have organic butter from Finnish heritage cows, so I use it.
Break an egg into each ramekin.
Take a small bowl and add about 4 tablespoons heavy cream…
…1 tablespoon chopped fresh thyme…
…and a pinch of natural salt. I have Himalayan salt. And this is more than a pinch! I love salt.
Stir until well combined.
Divide the cream mixture on the eggs in the ramekins.
You can grind some black pepper on top if you wish.
Here we go. Ready to bake!
Bake at 350 °F (175 °C) for about 10 minutes, or until set, but the yolk is still a bit runny. Notice that the egg cooks still a bit after baking, so they’d better be pretty runny when you remove them from the oven.
Remove from the oven.
Serve immediately, preferably with nutritious and delicious keto bread.
How I came up with this easy keto egg recipe
Needless to say, coming up with something this simple didn’t need the brains of a rocket scientist, just the brains of an experienced cook. Again, I had such a busy week that I needed something really uncomplicated. I have plenty of recipe ideas on my list, but none of them felt quick and straightforward enough. Moreover, I needed something foolproof because I didn’t have time to develop recipes from scratch.
I’m actually visiting my summer house now for a couple of weeks. That means only a limited selection of spices, seasonings, and other pantry items. Therefore, my recipe needed to be really simple.
After some pondering, I decided to do a simple dish with eggs. I had bought small ramekins for panna cotta, but I realized they would be just perfect for an appetizer-type egg dish. One egg would fit one dish perfectly.
But of course, I needed more than just crack eggs into the ramekins. Spices, salt, maybe something creamy or cheesy? I thought the eggs make a fabulous appetizer and a pretty presentation when covered with something tasty and baked in the oven.
I simply opted for heavy cream and decided to season it with spices and salt and pour on top of the eggs before baking. After considering different seasonings, I decided to go for something herby. Tarragon! I use tarragon extremely seldom. It’s a wonderful yet often neglected herb. Cream seasoned with tarragon sounded like a perfect match with my egg appetizer.
However, when I was in the store buying groceries for my recipe, they didn’t have fresh tarragon. Since I ultimately wanted to use a fresh herb, I was forced to choose something else. So, I grabbed a bunch of dill and a bunch of thyme.
In the summer house, I took the thyme and thought it was a better match with egg than dill.
Actually, the dill I used for these Fathead dough-based pastries filled with tuna, cream cheese, dill, and black pepper. They were tasty!
Without thinking too much, I started taking photos while doing my egg appetizer recipe. I took four ramekins, broke an egg into each ramekin, and covered the eggs with a mixture of heavy cream, chopped fresh thyme, and Himalayan salt.
I kept a close eye on the ramekins while they were baking in the oven. I wanted the egg yolks soft and slightly runny and the whites done. To reach that, I had to bake the dish for quite exactly 10 minutes.
The appetizer looked adorable and tasted delicious — and it was super easy to make! Mission accomplished: a tasty, new appetizer was born. And I’m certainly going to make this simple yet scrumptious dish over and over again, with different variations!
Here’s the recipe for you to enjoy:
- 4 organic free-range eggs
- 4 tablespoons heavy cream
- 1 tablespoon finely chopped fresh thyme
- natural salt to taste
1. Preheat the oven to 350 °F (175 °C).
2. Take 4 ramekins and grease them generously with butter.
3. Break an egg into each ramekin.
4. Combine the cream, thyme, and salt in a small bowl. Stir until well combined.
5. Divide the cream mixture on the eggs in the ramekins.
6. Bake the ramekins in the preheated oven for about 10 minutes, or until set, but the yolk is still a bit runny.
7. Serve immediately, preferably with nutritious and delicious keto bread.
|Nutrition information (1 teaspoon butter included)||In total||Per serving if 4 servings in total|
|Protein||29.7 g||7.4 g|
|Fat||46.5 g||11.6 g|
|Net carbs||2.7 g||0.7 g|
|kcal||541 kcal||135 kcal|
Tips for variations
If you don’t tolerate dairy, you can replace the dairy-based cream with coconut cream. And instead of butter, you can use coconut oil or extra-virgin olive oil for greasing the ramekins.
This recipe is actually a real crowd-pleaser and a perfect dish for keto brunch. You can make as many servings as you need. Just remember the ratios per serving: 1 egg + 1 tablespoon heavy cream + about 1 teaspoon chopped fresh herbs and a pinch of salt. Make as many as you need!
Feel free to experiment with other herbs or spices. Fresh herbs are a must for this dish, don’t use dried herbs! My suggestions for herbs are rosemary, dill, oregano, parsley, chives, and naturally, the tarragon that I planned at first but couldn’t find.
Other seasonings that match well with eggs are Montreal Steak Spice, garam masala, Sriracha, Louisiana Hot Sauce, Cajun seasoning, and sambal oelek. What would you use?
Even this week has been again busy, the feeling has been quite relaxed thanks to the quietness in the summer house and the surrounding nature. The sun has been shining almost every day, so it feels like spring, even there is still lots of snow on the ground.
Before coming here, I picked up a box of fantastic dairy and meat products from Finnish heritage cows and goats. The box was filled with cheese, butter, yogurt, quark, meat, and so thick cream that I’ve never seen that thick cream in my life before! Even better, the cream was unpasteurized, so the stuff was really precious (also price-wise!)
I cooked goat shoulder for four and half hours, and it became so tender that I could break the meat easily with a fork.
I also used some of the quark as a filling for sweet pastries. In addition to quark, I added freshly-grated lemon peel and sweetener to the filling. The pastries were really tasty! And of course, I made panna cotta, this time with lemon and vanilla, decorated with whipped cream and meadowsweet flowers (and one wilted viola from last week!):