Keto egg muffins


Classic Egg Salad

Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.

10 Minutes

Serves 2



  • 2 oz. butter

  • 4 eggs

  • 3 oz. cheese

  • ½ cup sour cream

  • salt

  • cayenne pepper

  • 25 oz. green asparagus

  • 1 tbsp olive oil

  • 1½ tbsp lemon juice

  • 3 oz. butter


Net carbs3 % (4 g)
Fat66 % (39 g)
Protein31 % (42 g)


  • Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
  • Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
  • Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.
  • Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.
  • Put the asparagus back into the frying pan and stir together with the butter until it gets hot.
  • Serve the asparagus with the sautéed butter and the creamy eggs.

Additional Tips

Explore your side dish options! Serve with aioli and a hearty salad. Or how about a delectable cauliflower mash?

And don’t let any of this chicken go to waste! It’s just as delicious – and versatile – the next day. Serve it cold or warm, or as the centerpiece of a gorgeous salad!