One of my favorite Easter Sunday breakfasts before I went low carb was Creamed Eggs on toast. The high carb version uses a roux that the hard boiled eggs are mixed in with, but obviously the flour based roux is not a low carb option. So, being the ever vigilant low carber that I am, I had to fix this recipe so I could still enjoy it in my low carb lifestyle.

With such rich and delicious low carb ingredients to choose from, this task proved easy, and delicious, as the whole family gave it a unanimous thumbs up. After all the beautifully decorated and colorful eggs are hunted and found this morning, enjoy them on your breakfast plate with a quick and easy recipe:

Low Carb Creamed Eggs

2 T butter
1 C heavy whipping cream
8 hard boiled eggs, diced
Xanthan gum, a whisper
salt and pepper to taste

Melt butter in a frying pan on medium heat. Add heavy whipping cream and warm before adding diced eggs. Heat eggs in cream and butter mixture, then sprinkle with Xanthan gum and cook to thicken. If you don't have Xanthan gum this sauce can be thickened by cooking longer to reduce. Add salt and pepper to taste. Serve over a low carb minute muffin. I used this recipe, and added some garlic powder before nuking: One Minute Muffin.