Creamy Keto Skillet Eggs

Cream gives these eggs the fat balance you need while keeping carbs low. And they make the creamiest, most delicious eggs ever, so much more interesting than everyday scrambled eggs. I love making them in my cast-iron skillet because it goes so easily from stovetop to oven.

Makes 4 servings

• 2 tablespoons extra-virgin olive oil
• ½ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 8 to 10 large eggs
• 4 slices sugar-free nitrite-free bacon, cooked and crumbled

Preheat the oven to 375°F.

Pour the olive oil into a 10-inch cast-iron skillet. Add the cream, salt, and pepper and bring to a simmer over low to medium heat, stirring constantly. Turn off the heat and stir in the parsley and dill. The mixture will start to thicken at this point. Crack each egg directly into the hot cream mixture.

Transfer the skillet to the oven and bake for about 8 minutes, until the yolks are cooked to your desired consistency. Sprinkle the bacon over the top and serve.

Nutritional Info (per serving)

Calories 349, fat 29.8 g, protein 17.3 g, carbs 3.5 g, fiber 0.4 g

Variation

Instead of crumbled bacon, try crumbled sausage, chorizo, or diced ham. I also love minced fresh chives sprinkled over the top.