This is a quick egg fast dinner for two. Eggs whisked with Parmesan, salt, pepper and garlic powder are cooked in a skillet as two thin egg noodles, then topped with a sauce of butter, heavy cream and chopped fresh basil. It takes 20 minutes, with 10 minutes of prep and 10 of cooking, and one skillet does everything.
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Each serving has about 2 grams of carbohydrates, which is what makes it work for a keto or egg fast day. The noodles are soft but hold together, and the sauce is simple enough that the basil stays the main flavor.
What You Need
The exact amounts are in the recipe card at the bottom. The list is short.
- Eggs (4 large): the base of the noodles.
- Parmesan (1/4 cup, grated): goes into the eggs for flavor and a creamier texture.
- Salt, black pepper and garlic powder (1/4 teaspoon each): the seasoning for the egg mixture.
- Heavy cream (1/4 cup): the body of the sauce, which coats the noodles.
- Fresh basil (1/4 cup, chopped): gives the sauce its freshness and aroma.
- Butter (2 tablespoons): one for cooking the noodles and one for the sauce.
- Red pepper flakes (1/4 teaspoon, optional): for heat.
You also need a non-stick skillet, a mixing bowl, a whisk and a flexible spatula. A cast-iron skillet that is well seasoned can replace the non-stick one, a fork will do for a whisk, and a wooden spoon can stand in for the spatula if you handle it gently.
Cooking the Noodles and Sauce
Whisk the eggs with the Parmesan, salt, pepper and garlic powder until well combined. Heat the skillet over medium heat, add 1 tablespoon of butter and let it melt. The skillet needs to be hot enough to give the noodles a golden color.
Pour in half of the egg mixture and spread it evenly. Cook for about 2 to 3 minutes until the edges start to set. A spatula lets you lift the edges so any uncooked egg runs underneath. Then flip it gently and cook for another 1 to 2 minutes. Repeat with the rest of the egg mixture to make the second noodle, and keep both warm.
In the same skillet, add the remaining tablespoon of butter and the heavy cream. Bring it to a simmer over low heat, then add the basil and the red pepper flakes if you are using them. Stir until the basil wilts and the sauce is hot. Spoon it over the egg noodles.
Small Adjustments
- Fresh basil and good eggs make the biggest difference to the flavor.
- Season to taste. The salt, pepper and garlic powder can each be adjusted.
- Parsley, chives or dill can replace the basil.
- Cooked chicken or shrimp can go into the cream sauce for more protein.
- Fresh spinach or sautéed zucchini can be folded into the sauce.
What to Serve With It
A side salad of mixed greens, cucumbers and cherry tomatoes with a simple olive oil dressing adds crunch. Steamed broccoli or cauliflower, seasoned with salt and pepper, keeps the meal low-carb. Sparkling water with lemon or lime is a light drink to go with it.
FAQ
Can I make this ahead of time?
Yes. Cook the egg noodles and the sauce, then store them separately in airtight containers in the refrigerator. Reheat them in a skillet over low heat until warm.
Can I keep leftovers?
Store them in an airtight container in the refrigerator for up to 3 days. Reheating gently on the stovetop works better for the texture than the microwave.
Can I use something other than heavy cream?
Coconut cream or unsweetened almond milk will work for a lighter sauce. The flavor and texture will be slightly different.
Is it good for meal prep?
Yes. Make a larger batch of the noodles and the sauce and portion them out for the week.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Egg Fast Dinner Noodles w Basil Cream Sauce Recipe!
Ingredients
Instructions
In a mixing bowl, whisk together the eggs, Parmesan cheese, salt, black pepper, and garlic powder until well combined.
Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Once melted, pour in half of the egg mixture, spreading it evenly across the skillet.
Cook for about 2-3 minutes until the edges start to set, then gently flip and cook for another 1-2 minutes until fully cooked. Remove from the skillet and repeat with the remaining egg mixture to create a second noodle.
Once both egg noodles are cooked, set them aside and keep warm.
In the same skillet, add the remaining tablespoon of butter and heavy cream. Stir to combine and bring to a simmer over low heat.
Add the chopped basil and red pepper flakes (if using) to the cream sauce, stirring until the basil is wilted and the sauce is heated through.
Serve the egg noodles topped with the basil cream sauce.
Notes
For added flavor, consider mixing in some cooked chicken or shrimp into the cream sauce.
Substitute the basil with other herbs like parsley or chives for a different taste.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 380 calories |
| Sugar Content | 1g |
| Sodium Content | 500mg |
| Fat Content | 32g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 20g |
| Cholesterol Content | 600mg |