Baked Egg Pots

Baked Egg Pots

Now that it’s 2018 we’re into the new year and new years resolutions are flying all over the place. One that I’ve taken on along with thousands of others over the country is to eat more healthily. Whilst I can’t see this lasting long for the main reason that I write a bi-weekly food blog and I love patisserie, I thought a detox January would be a good way of exploring healthy food. So you can expect a month full of healthy (or healthy attempts) of recipes.

I first heard of baked eggs when I was on French exchange and loads of my friends were being served them by their host families. Since then I’ve wanted to give it a go and so now here we are! I instantly liked making these as I could just delve into my fridge and pull out the first things I could see which I thought would work well together. Whether you have some leftover roast chicken, or some about-to-go-off tomatoes, this is a great way of using it up. I’ve included three variations at the bottom of the post to get your imagination running as to how you could personalise your own baked egg pot.

As well as being really versatile in terms of ingredients, they also have loads of uses. As they’re so quick to make they’re a great little warm snack for a cold day, or you could serve them as simple starters at a dinner party. This is especially useful as they take very little preparation and can be easily altered to suit different dietary requirements! Alternatively you could do what I do and make one for lunch and serve it with a side salad to get a healthy, high-protein meal.

Recipe

Serves 4

Time: 10 minutes prep, 15 minutes to cook

Ingredients

  • 3 Plum tomatoes
  • 1 Small pepper (I went for yellow)
  • 12 tsp Light Cream cheese
  • 8 Large eggs
  • 2 Cherry tomatoes
  • Pinch of salt and pepper
  • Basil to garnish

Method

  1. Pre-heat the oven to 180C.
  2. Chop the plum tomatoes into chunks and put them into the bottoms of 4 ramekins.
  3. Chop the pepper up into chunks and again distribute them between the ramekins.
  4. Take a teaspoon and put three little blobs of cream cheese into each pot.
  5. Crack two eggs into each pot – you don’t need to whisk them up or anything, just pop them straight in.
  6. Chop the cherry tomatoes into quarters and put two quarters into each pot.
  7. Season with salt and pepper (a very important step so do not miss!)
  8. Bake in the oven for 15-20 minutes, the time will vary depending on how you like your eggs cooked.
  9.  Take out of the oven and garnish with fresh basil. Eat with bread and/or a side salad!

Variations-

Smoked salmon – Take out the plum tomatoes and instead add 1 handful of wilted spinach to each pot. Then put some smoked salmon in with the cream cheese before you put on the eggs. Serve with sour cream and chives!

Bacon and Cheese – If you’re not bothered about the whole healthy eating thing you can use full fat cream cheese, or even go two steps further and add bacon and cheddar cheese to make them really indulgent.

Chicken and Sweetcorn – Take some leftover roast chicken, or chopped up cooked chicken breast, and 4 tbsp cooked sweetcorn and divvy it up between the pots with the cream cheese, eggs and seasoning.

Thanks for reading!

Emma x

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