This low carb 4-ingredient creamed eggs recipe is one of those vintage comforts that saw my family through some very lean years. My grandmother made this creamy classic during tough times on the farm, when eggs and milk were sometimes all she had to stretch into supper. She’d pour the thick, pepper-flecked white sauce over hard-boiled eggs and call us in from the fields to a hot, filling plate that felt far richer than the pantry really was. It’s simple, practical, and still just as satisfying today—especially when you want an incredibly rich, stick-to-your-ribs dinner in no time with very few ingredients.
Serve these creamed eggs piping hot right out of the pan or foil-lined tray, with a simple low-carb side to round out the plate. Steamed or roasted green beans, buttered broccoli, or a pan of sautéed cabbage all soak up the extra sauce nicely. A crisp green salad with a tangy vinaigrette cuts through the richness. If you’re cooking for folks who aren’t watching carbs, a slice of toast or a warm biscuit on the side turns this into a full, old-fashioned farmhouse supper.
Low Carb 4-Ingredient Creamed Eggs
Servings: 4
Ingredients
8 large eggs
2 cups heavy cream
4 tablespoons salted butter
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, or to taste (for finishing and garnish)
Nonstick cooking spray or a little extra butter for greasing foil
Directions
Line a small serving tray or shallow baking dish with aluminum foil, pressing it into the corners so it lies flat. Lightly grease the foil with nonstick spray or a bit of butter so the eggs and sauce don’t stick.
Place the eggs in a saucepan in a single layer and cover with cold water by about 1 inch. Set the pan over medium-high heat and bring just to a full boil.
