Low-Carb Cauliflower Cream Baked Eggs

Step 1Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).

Step 2Place the cauliflower into a large pot and bring to the boil. Boil until soft, approx. 10 minutes.

Step 3Drain 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.

Step 4Pour 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.

Step 5Bake for 15 minutes or until eggs are just cooked. Garnish with parsley and serve hot.

Step 6This dish is best eaten immediately. Optionally, serve with our 90 Second Keto Bread.

Step 7The cauliflower puree can be made and stored in the fridge up to five days in advance.