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Easy Low-Carb Snuggled Eggs

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Easy Low-Carb Snuggled EggsPin itFollow us 136.0k

Eggslut is a Grand Central Market institution in Los Angeles. Its menu revolves around a  love for everything egg and its signature dish, known fondly as The Slut or Slut’s Eggs consists of a jar with a base of mashed potatoes, topped with a soft cooked egg.

I re-named this recipe, discarding “Socially-Aware-Woman-Who-Knows-Her-Own-Worth Eggs” for the much easier to say “Snuggled Eggs”. My mash is a combination of parsley root and cauliflower. The parsley root gives it a delicious fresh note, but you could use any low carb mash that you prefer. Broccoli would work well for a Halloween party recipe!

Make sure you don't confuse parsley roots with parsnips. They may look similar but the carb count is significantly higher for parsnips (13.1 g net carbs per 100 g) as opposed to parsley roots (1.7 g net carbs per 100 g).

At Eggslut, this dish is served with toast dippers. You can make a quick batch of our 90-Second Keto Bread if you like, but I really enjoy just eating this low-carb dish with a spoon for breakfast or as a light lunch or dinner. Enjoy!

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Allergy information for Easy Low-Carb Snuggled Eggs

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving)

Net carbs2.9 grams
Protein9 grams
Fat15 grams
Calories176 kcal

Calories from carbs 6%, protein 20%, fat 74%

Total carbs4.5 gramsFiber1.6 gramsSugars1.7 gramsSaturated fat7.9 gramsSodium423 mg(18% RDA)Magnesium28 mg(7% RDA)Potassium265 mg(13% EMR)

Ingredients (makes 4 servings)

  • 2 cups cauliflower florets (215 g/ 7.6 oz)
  • 2 small parsley roots or more cauliflower (100 g/ 3.5 oz)
  • 4 tbsp full-fat cream cheese (60 g/ 2.1 oz)
  • 2 tbsp butter or ghee (28 g/ 1 oz)
  • 4 large eggs
  • 1 tbsp finely chopped chives
  • salt and pepper, to taste


  1. Peel the parsley root and cut into thin slices.
    Easy Low-Carb Snuggled Eggs
  2. Heat a pot of water until it boils and place cauliflower and parsley root in to simmer until tender, approx. 15 minutes.
    Easy Low-Carb Snuggled Eggs
  3. Drain well and then place in a food processor bowl, along with the cream cheese, butter, salt and pepper.
  4. Blitz very well until a smooth puree is formed. Stop and scrape down the sides a couple of times, tasting to check for seasoning as well as texture.
    Easy Low-Carb Snuggled Eggs
  5. When done, spoon it into your jars, (I used 120 ml/ 4 fl oz ball mason jars) until they are about 1/3 full. You will have some mash leftover, save it for the next day or eat it with a spoon while you work. Smooth the top of the mash.
  6. Put a large pot, fitted with a steamer basket on to boil and once it reaches boiling point, reduce to a high simmer. Crack and egg on top of each bed of mash.
    Easy Low-Carb Snuggled Eggs
  7. Gently place the jars in the steamer. Cover and steam for 10-15 minutes until the egg is just set.
    Easy Low-Carb Snuggled Eggs
  8. Serve with cracked pepper and chives on top.
    Easy Low-Carb Snuggled Eggs
    How long will these last? Unless you want your egg to be overcooked and hard, these aren’t really suitable for storing and re-heating. Gentle reheating in a water bath may be your best option if you need to store them.
    Easy Low-Carb Snuggled Eggs

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cauliflower, fresh
1.6 g1 g0.1 g13 kcal
Parsley roots, fresh
0.4 g0.6 g0.1 g3 kcal
Cream cheese, soft (full-fat)
0.5 g1.1 g4.2 g37 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Eggs, free-range or organic
0.4 g6.3 g4.8 g72 kcal
Chives, fresh
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving
2.9 g9 g15 g176 kcal

Easy Low-Carb Snuggled EggsPin itFollow us 136.0k

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (2)

Hi Naomi, this looks delicious!! Just a question about the parsley root, I live in Australia and I’m not sure where I can buy this 😬 What would be the best substitution? Thanks 😊


Hi Emily, apologies for the delayed response, I've been working on a new book. You could use more cauliflower or for a flavour twist you could use celeriac (celery root). Also turnip, rutabaga or even broccoli would be great here.