Green Buttered Eggs - Keto and Low Carb
Recipe type: Breakfast, Lunch, Snack
Serves: 2 portions
This recipe has its origins in the mountains of Morocco. Through a friend of my dear friend Baji it came to the US, where I first ate it at her house and it was love at the fist bite!
  • 2 tbs organic butter, preferably pastured
  • 1 tbs coconut oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 tsp fresh thyme leaves
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • 4 organic eggs (pastured is better)
  • ¼ tsp ground cumin
  • ¼ tsp ground cayenne
  • ½ tsp sea salt
  1. In a non stick skillet ( I use non toxic ceramic) melt the butter and the coconut oil, for about a minute.
  2. Add the chopped garlic and cook on a low flame for about 3 minutes or until the garlic starts browning.
  3. At this point add the thyme and brown for about 30 seconds to a minute longer, don't the garlic burn!
  4. Add the cilantro and parsley to the pan and cook on moderate flame for about 3 minutes, until starting to crisp.
  5. Add the eggs to the pan, cracking them straight in, being careful not to break the yolk.
  6. Now cover the pan with a lid and lower the heat to low.
  7. Cook for about 4 to 6 minutes until the yolks are set but still soft inside.
  8. If you like the yolks runny then cook only 3 to 4 minutes.
  9. Serve immediately.
  10. Can be accompanied by some breakfast sausage and easy grain free crackers.
Nutrition Information
Serving size: 1 portion Calories: 311 Fat: 27.5 grams Carbohydrates: 2.5 grams Fiber: 1 gram Protein: 12.8 grams
Recipe by The Nourished Caveman at