Scrambled eggs with basil and butter

Scrambled eggs with basil and butter

Scrambled eggs with basil and butter

Scrambled eggs with basil and butter

Yield: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

A clever, dressed-up version of a keto breakfast classic—scrambled eggs with fresh herbs and butter! Jumpstart your day with creamy, delicious eggs and just the right notes of basil. So filling, you'll be able to push back lunch!


  • 2 eggs
  • 2 tbsp sour cream
  • salt
  • 30 g butter
  • 50 g shredded cheese (optional)
  • 2 tbsp fresh basil


  1. Melt butter in a pan on low heat.
  2. Add cracked eggs, cream, and salt to a small bowl. Give it a light whisk and add to the pan.
  3. Stir with a spatula from the edge towards the center until the eggs are scrambled. I like it soft and creamy, not with a crisp surface, which means stirring often on lower heat. You can remove the pan from the heat when you add the mixture; this is usually enough heat to cook creamy soft-shambled eggs.



You can also make the scrambled eggs in a hot water bath. This will make it super creamy. I did this when my daughter was young in order to avoid frying.

I always have my scrambled eggs with about 30–50 g butter, a lot of fresh herbs, and ideally a few pieces of low-carb sesame crispbread. Enjoy!

This is an LCHF breakfast idea from Fanny Lindkvist, who runs a popular Swedish blog and the Instagram account LessCarbs.

Nutrition Information
Yield 1 Serving Size 1
Amount Per Serving Calories 609Total Fat 55gCarbohydrates 4gProtein 25g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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