CREAMY FRENCH EGG CUPS! KETO OEUFS COCOTTE! 4 EASY LCHF RECIPES with MACROS

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white truffle oil

🥗Healthier: olive oil + truffle salt

💰Cheaper: infused olive oil

Infused olive oil provides flavor without the high cost of truffle oil

Start with 2 cups for a satisfying portion, each containing 1 egg.

Add 1 tablespoon of sour cream to the bottom of each cup and spread it evenly.

Season the sour cream with salt and freshly ground black pepper.

If available, add a little fresh chive to each cup.

Break an egg into each cup, being careful not to break the yolk.

Add about 1 tablespoon of liquid heavy cream to each cup.

Season with salt and pepper again, and add a little chive if desired.

Method 1: Bake in a 300°F (150°C) oven for 15 to 20 minutes, checking for desired yolk consistency.

Method 2: Cook in a water bath at 350°F (175°C) for 10 to 15 minutes, monitoring closely.

Method 3: Steam by placing cups in a pot with about 1 inch (2 cm) of simmering water, covered, for 10 to 12 minutes.

Method 4: Microwave for 1 minute and 30 seconds, then cover with a saucer and let sit for 1 to 2 minutes to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens