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Fennel & Egg al Forno

This keto fennel & egg al forno is baked with a creamy Parmesan cheese sauce, then topped with crushed pork rinds and two cracked eggs.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 2 people


  • 1 bulb fennel cored and cut into strips, fronds reserved
  • 1 cup heavy cream
  • ½ cup Parmigiano-Reggiano cheese finely grated
  • 2-4 tbsp butter
  • 4 large eggs


  • ½ cup pork rind crumbs
  • ¼ cup Parmigiano-Reggiano cheese finely grated


  • Preheat oven to 375°F
  • Grease 2 oven safe dishes with butter. Divide the fennel bulb strips evenly between both dishes. Pour ½ cup of cream into each dish and sprinkle the Parmesan cheese over each dish. Dot each dish with a few pieces of butter then cover tightly with foil and bake for 1 hour.
  • Remove dishes from oven and remove foil. Raise oven temperature to 425°F
  • Sprinkle each dish with pork rind crumbs and additional Parmesan cheese. Crack two eggs into each dish and place back into oven (uncovered) for 12-15 minutes.
  • Garnish with reserved fennel fronds.