Creamy Baked Eggs with Parsley and Chives

Creamy Baked Eggs with Parsley and Chives

Makes: 4 servings

Carbs per Serving: 0.5 grams

Protein per Serving: 6.5 grams

Fat per Serving: 7.5 grams


?         4 large eggs

?         2 tsp chopped fresh chives

?         2 tsp chopped fresh flat leaf parsley

?         30 grams heavy cream

?         1 Tbsp butter, at room temperature

?         Sea salt

?         Freshly ground black pepper



  • Set the oven to 350 degrees F. Lightly grease 4 oven-proof ramekins, about 1 cup size each, using the butter.
  • Carefully crack open each egg into each ramekin without disturbing the yolk.
  • Spoon the heavy cream over each egg, then top with the chopped fresh herbs. Lightly season with salt and pepper.
  • Arrange the ramekins on a baking sheet, then bake for 20 minutes, or until the eggs are set to a desired doneness.
  • Remove from the oven and set on a cooling rack. Let stand for 5 minutes, then serve.