1 Serve
24 Mins
Preheat your oven to 175°C.
Grease the inside of a ramekin with a small amount of butter, then pour in the heavy cream.
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MexicanVitamin E
0 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
190 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
612 mg / 4,700 mgSodium
763 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Carefully crack the egg into the ramekin, ensuring the yolk remains intact and centered, then sprinkle the cheese and fresh chives over the top.
Season the egg with salt and pepper, then place the ramekin in the oven and bake for 15 minutes or until the egg whites are just set.
22
g54
g58
g
Nigerian