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Eggs en Cocotte (Low Carb-Keto)

An easy egg recipe made in ramekins. Perfect for brunches because you can make as many as you need all at one time.

Course Breakfast, keto, lowcarb
Keyword classic recipe, easy breakfast recipe, easy brunch recipe, keto, low carb chicken
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

  • 4 eggs
  • 1 Tablespoon butter
  • 4 Tablespoons heavy whipping cream
  • chives, chopped (optional for garnish)
  • sea salt, freshly ground pepper

Instructions

  1. Preheat oven to 350, place oven rack in center position.
  2. Use a paper towel to butter sides and bottom of ramekins
  3. Fill glass baking dish with 1 inch of water
  4. Place one egg in each ramekin
  5. Pour 1 Tablespoon of cream on top of each egg
  6. Place ramekins into baking dish and place in oven
  7. Bake for 25 minutes or until whites are set and yolks are runny (don't let the cream fool you! The eggs can appear like they haven't cooked, but that's just that cream sitting on top!)

  8. Remove from oven, allow to rest for a few minutes (they will continue to cook a bit more) sprinkle with sea salt, pepper and chives. Serve alone to keep low carb, or scoop onto toast.

Recipe Notes

Cook time can depend on altitude. The first time you try this recipe, cook four eggs. Remove the first at 1 1/2 minutes the second at 2 minutes, the third at 2 1/2 etc... and see which suits you!