PCOS Friendly Baked Eggs with Cream and Herbs

Total time25 min

Prep time10 min

Cook time15 min

PCOS Friendly Baked Eggs with Cream and Herbs

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Ingredients

4 servings

1 tsp unsalted butter, softened
Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt Naturli European Style Plant Butter Spread
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp olive oil
1 small leek, white and light-green parts only, thinly sliced
¼ tsp fine sea salt, divided
8 large eggs
½ cup heavy cream
2 tbsp fresh chives, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh tarragon, finely chopped (optional)

For serving

crusty bread or toast, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a kettle of water to a boil for the water bath.
2
Heat the olive oil in a small skillet over medium-low heat. Add the sliced leek and a pinch of the salt, and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Remove from the heat.

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