Nora has enjoyed baked eggs on 2 occasions, which qualifies for a recipe post.
I’ve seen lots of baked eggs recipes–and they don’t even need to be modified for Nora! I make 3 portions at a time for the boys too (I can’t eat eggs, so I’m the one with the alternative meal on these nights). Next time I will crack 2 eggs into Ted’s cup for a larger portion. You could also throw in a bit of veggies, salmon, or vary the cheese option to your taste, although within the acceptable ranges for someone on the keto diet. Also be aware of the egg size that you are using. The nutrition facts here assume a large egg.
1 Tbsp heavy cream
7 g grated cheddar cheese
pinch of thyme
Lightly grease a small ovenproof ceramic dish or ramekin with butter. Pour in 1/2 Tbsp of cream, sprinkle in 1/2 of the cheddar cheese and a dash of thyme. Crack the egg into the dish, and top with the remaining 1/2 T heavy cream, cheese, and sprinkle again with thyme and salt or pepper to taste.
While preparing the egg cups, boil a teapot of water and preheat the oven to 375º F. In a large heatproof pan (I use my glass cake pan), put in the egg cups and place in the oven. Then pour the water from the teapot into the large pan, surrounding the egg cups (I don’t like to risk sloshing or dropping a heavy pan full of hot water). Bake for 10-14 minutes, depending on how firm you like your egg yolks. When finished, I take the ramekins out with a big tongs first and cool a bit, then take the pan of hot water out of the oven later. Safety first!
For dinner, Nora had her baked egg, an 1/8 of her high-protein, high-fiber tortilla with 2 tsp of double cream cheese mixed with 1 tsp of ground flax and a sprinkle of cinnamon, and 21 g of red pepper.