Baked eggs – lots of ways

Tasty & versatile

Baked eggs – lots of ways

Baked eggs – lots of ways

Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 233 12%
  • Fat 16.8g 24%
  • Saturates 4.1g 21%
  • Sugars 0.6g 1%
  • Salt 2.6g 43%
  • Protein 21.3g 43%
  • Carbs 0.6g 0%
  • Fibre 0.2g -
Of an adult's reference intake
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Ingredients

  • vegetable oil
  • 4 large free-range eggs
  • Spinach & ham
  • 20 g baby spinach
  • 75 g quality cooked ham
  • Tomato & basil
  • 70 g ripe cherry tomatoes
  • 1 sprig of fresh basil
  • Smoked salmon & chives
  • 50 g smoked salmon
  • a few fresh chives
  • Truffle mushrooms
  • 50 g chestnut mushrooms
  • a few drops of truffle oil
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Method

  1. Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.
  2. Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.
  3. Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.
  4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.
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