This baked eggs recipe from the Galvin Brothers is a true breakfast winner. Ramekins filled with egg, cherry tomatoes and ham make a great option for brunch and will be particularly enjoyed by younger children, who can help assemble these eggy brekkie pots before they go in the oven. Served with brown bread soldiers, they are a step up from your regular boiled eggs and take less than a half-hour to make

Method
1.
In a bowl, lightly crush the cherry tomatoes. Place in the bottom of each ramekin
Room for a little one
Crushing the tomatoes is a job kids can do, particularly if they smoosh the tomatoes with clean hands
2.
Place a pan over a medium heat and add a knob of butter. Add the spinach and cook for about 1 minute until wilted down. Spoon the wilted spinach into the ramekins
3.
Tear the ham into strips and place on top of the spinach
4.
Crack 1 egg into each of the ramekins and season with a pinch of salt and pepper. Sprinkle grated cheese over the top
Room for a little one
Let kids practice cracking eggs into bowls before transferring into the ramekins. That way, if there are any pieces of egg shell, they can be removed easier, or the egg can be discarded
5.
Cook in an oven set to 160°C/gas mark 3 for 10-15 minutes, or until the egg whites have set
6.
Serve immediately with toasted brown bread cut into soldiers
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Ingredients

Equipment

  1. Ramekins

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Nutrition (per Portion)

Calories

242
12%

Sugars

4g
4%

Fat

11g
15%

Saturates

5g
23%

Salt

1297mg
22%
of an adult's guideline daily amount
This baked eggs recipe is a fantastic breakfast for the little ones, particularly with tasty toast soldiers


 
 
 
 
 
 
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