Our Baked Eggs Fondue is a comforting and nutrient-packed dish that combines eggs, creamy ricotta, and nutrient-rich spinach. With just a few simple ingredients, this low-carb, keto-friendly recipe will keep you satisfied and energised all day.
Prep Time | 15 mins |
Cook Time | 20 mins |
Meal Type | Breakfast |
Servings | 2 |
Carbs | 9 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Butter:
Adds a rich flavour and helps cook the onions and greens, providing healthy fats for sustained energy.
Extra virgin olive oil:
A heart-healthy fat that is loaded with antioxidants, great for overall health.
Spring onions:
Offer a mild onion flavour, plus they’re rich in vitamins and antioxidants, adding depth to the dish.
Dijon mustard:
Adds a tangy flavour and is low in calories, enhancing the taste without extra carbs.
Spinach:
Packed with vitamins, minerals, and antioxidants, spinach supports heart health and muscle recovery.
Thickened cream:
Adds creaminess and healthy fats, perfect for a low-carb, keto diet.
Ricotta cheese:
Rich in protein and calcium, ricotta adds texture and helps keep you feeling full longer.
Feta cheese:
A tangy, flavourful cheese that adds protein and fat to keep your meal satisfying.
Eggs:
Packed with high-quality protein and choline, eggs are excellent for muscle repair and cognitive health.
Dill (optional):
This herb adds a burst of fresh flavour, with additional anti-inflammatory properties.
Low Carb Baked Eggs Fondue
Ingredients
- 1 tsp butter
- 1 tbsp extra virgin olive oil
- 4 spring onions, sliced
- 2 tsp Dijon mustard
- 3 cups spinach, freshly chopped
- 100 ml thickened cream
- ½ cup ricotta, 200 g
- salt and pepper to taste
- 4 large eggs, chilled; see note
- ¼ cup fetta cheese, crumbled; 90 g
- ¼ cup dill, optional
COOK MODE
Instructions
- Preheat oven to 180°C/160°C fan-forced. Grease a 1.5L baking dish with butter.
- Heat oil in a large frypan over medium heat. Add spring onion and cook, stirring occasionally, for 6-8 minutes until softened and just starting to turn golden.
- Add mustard, spinach and cream and stir to combine. Cook for 5 minutes or until greens are wilted and the cream is bubbling.
- Remove pan from heat. Stir through the ricotta and season with salt and pepper.
- Spoon mixture into the prepared dish and level the surface. Use the back of a dessert spoon to make a deep indentation in the mixture then crack an egg inside. The yolk and just a small amount of the white should remain on the surface. Repeat with remaining eggs.
- Bake for 18-20 minutes until the mixture is bubbling and golden and the yolks are still runny and whites are just set.
- Stand for 5 minutes or until egg whites have set. Serve sprinkled with feta cheese and dill.
More filling than I expected. Tasted okay. A good weekend breakfast.
Hey Christopher, thanks for the recipe review and we’re glad you enjoyed this recipe.