Low-Carb Cauliflower Cream Baked Eggs

Ingredients (makes 2 servings)

• 1 small cauliflower, chopped (400 g/ 14.1 oz)
• ¹/₄ tsp sea salt, or to taste
• ¹/₂ cup grated Parmesan cheese or any hard cheese, divided (45 g/ 1.6 oz)
• 3 tbsp heavy whipping cream (45 ml)
• 3 tbsp cream cheese (45 g/ 1.6 oz)
• 2 tbsp chopped parsley
• 2 large eggs

Instructions

1. Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
   
2. Place the cauliflower into a large pot and bring to the boil. Boil until soft, approx. 10 minutes.
   
3. Drain the cauliflower well and place in a blender jug with the cream, cream cheese the parmesan (reserve about 2 tablespoons for topping). Blend well until a smooth puree is formed and season to taste.
   
   
4. Pour into an ovenproof skillet and make two wells for the eggs. Crack an egg into each hole and sprinkle with the remaining 2 tablespoons of parmesan.
   
   
5. Bake for 15 minutes or until eggs are just cooked. Garnish with parsley and serve hot.
   
   
6. This dish is best eaten immediately. Optionally, serve with our 90 Second Keto Bread.
7. The cauliflower puree can be made and stored in the fridge up to five days in advance.

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