Preparation Time: 5 minutes

Cooking Time: 8 minutes

Servings: 2



2 teaspoons unsalted butter (or coconut oil for dairy-free), for greasing the ramekins

large eggs

2 teaspoons chopped fresh thyme

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

2 tablespoons heavy cream (or unsweetened, unflavored almond milk for dairy-free)

3 tablespoons finely grated Parmesan cheese (or Kite Hill brand chive cream cheese style spread, softened, for dairy-free)

Fresh thyme leaves, for garnish (optional)



1. Preheat the air fryer to 400F (204C). Grease two (4-ounce / 113-g) ramekins with the butter.

2. Crack 2 eggs into each ramekin and divide the thyme, salt, and pepper between the ramekins. Pour 1 tablespoon of the heavy cream into each ramekin. Sprinkle each ramekin with 11/2 tablespoons of the Parmesan cheese.

3. Set the ramekins in the air fryer and bake for 8 minutes for soft-cooked yolks (longer if you desire a harder yolk).

4. Brush with a sprinkle of ground black pepper and thyme leaves, if desired. Best served fresh.



Calories: 331

Fat: 29g

Protein: 16g

Carbs: 2g

Net Carbs: 2g Fiber: 0g