Classic French baked eggs nestled in a ramekin of cream and fresh herbs — ready in 15 minutes. An elegant, almost carb-free breakfast or brunch that needs very little bolus.
Preheat oven to 180°C (355°F). Butter 4 individual ramekins generously.
Pour 2 tbsp (30ml) of cream into each ramekin. Season with salt, pepper, and a pinch of nutmeg.
Crack 2 eggs into each ramekin over the cream, keeping yolks intact.
Place ramekins in a baking dish. Pour hot water around them to create a bain-marie (water should come halfway up the ramekins).
Bake 12–14 min for runny yolks, 16–18 min for fully set yolks. Garnish with fresh herbs and serve immediately.
Very few carbs per serving — minimal impact on blood sugar. Use your usual dosing method agreed with your care team; many people need very little or no bolus for this meal. The fat from cream slows any glucose rise further. Perfect when you want a reliable, easy-to-dose breakfast. Log in your journal to confirm.
