This keto Easter breakfast features cute rabbit-shaped fried eggs served on a bed of delicious creamed spinach!
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Now, I will admit that this recipe is rather similar to my low carb Valentine's breakfast: a bed of creamed spinach with a shaped fried egg on top. But instead of a heart, here the eggs are shaped like a super cute bunny! You will need a silicone mold (or two) for the recipe but if you enjoy fun food than you'll get lots of use out of it! Kids love it too. 😉
Check out all my keto and low carb Easter recipes!
How to Make a Keto Easter Breakfast
With this recipe I recommend making the creamed spinach first then keeping it warm while you concentrate on the eggs! Cook and thoroughly drain a packet of frozen spinach (you can do this the night before if you want to save time). Add some cream cheese and heavy cream to a saucepan, and cook over a low heat until the cream cheese has melted.
Next, add the drained spinach and shredded Parmesan to the pan. Stir well and season with salt and pepper. Keep warm, adding a splash of water if it starts to look too dry.
Prepare the eggs by separating the white from the yolks. Ideally keep the yolks in separate bowls to reduce the chance of them breaking, and place the whites together in a jug with pouring spout.
Place the rabbit mold(s) into a heavy-based non-stick skillet and spray liberally with non-stick spray. Note: For purposes of these photos I made two portions of spinach but only one rabbit. The remaining creamed spinach I enjoyed with my dinner!
Carefully pour the yolks into the eye cavities.
Slowly add the whites to the remaining cavities. Cover the pan with a lid and cook over a medium heat until the egg whites are cooked through.
Divide the creamed spinach between two serving plates, and very carefully slide the rabbit-egg (with mold) onto the spinach. Lift the mold off the egg, and serve immediately.
Isn't it cute?!? If the yolks break, serve it straight away anyway: when the warm yolk mixes with the spinach it is SO good!
- ¼ cup cream cheese
- ¼ cup heavy cream
- 12 oz package frozen spinach, cooked and thoroughly drained
- ¼ cup shredded Parmesan
- salt and pepper
- non-stick spray
- 4 eggs, yolks in separate bowls, whites in a jug
- Add the cream cheese and heavy cream to a saucepan, and cook over a low heat until the cream cheese has melted. Add the drained spinach and shredded Parmesan, then season with salt and pepper. Keep warm.
- Place two rabbit-shaped molds in a non-stick skillet and spray liberally with non-stick spray.
- Carefully pour the yolks into the eye cavities of the mold. Slowly pour the egg whites into the remaining cavities, pressing the mold down to the pan so that none of the egg escapes underneath.
- Cover and cook over a medium heat until the egg white has cooked fully.
- Divide the spinach between two serving plates, carefully slide the rabbit on top of the spinach, then carefully remove the molds.
5.7g net carbs per serving (half the recipe)
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 445Total Fat 34gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 15gCholesterol 442mgSodium 728mgCarbohydrates 12gNet Carbohydrates 5.7gFiber 6.3gSugar 3gProtein 26g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.