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.
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.