Baked Eggs

Egg are a fantastic source of nutrition. Not only do they provide zinc, protein and vitamin D but they are also quick, easy family food. They are always on hand in our house ready for a quick brunch, lunch or a nutritious simple family dinner.

Here’s my latest take on eggs, baked eggs. This recipe results in either soft dippy eggs that are perfect with toast soldiers or potato wedges or have them well cooked and scoop them out of the dish. The great thing with this recipe is it really is easy and you can adapt it to use whatever ingredients you have to hand. I think these would be perfect with some chopped fresh herbs, a little melted cheese, leftover roasted chicken or some sliced tomatoes.


1 egg per person

Chopped ham/cooked chicken

Salt and pepper


Heat the oven to Gas Mark 4/180C. Place a large deep baking tray in the oven to warm.

Use 1 ramekin dish per person, place some sliced ham, chicken or tomatoes under breath one egg into the dish.

Place the ramekins into the baking tray and bake for 12-14 minutes.


Dietitian UK: Baked Eggs
Dietitian UK: Baked Eggs


Serving Suggestions:

1. Serve as part of a family dinner with potato wedges and veggies.

2. Serve as part of a brunch with toast and baked beans.

3. Serve for breakfast with toast and place some mushrooms or spinach in with the egg.

Dietitian UK: Baked Egs, potato wedges, mushrooms and peppers
Dietitian UK: Baked Egs, potato wedges, mushrooms and peppers

This post is part of a linky on BritMums for #eggsmainsinminutes sponsored by British Lion Eggs. See the Main Meals in Minutes website.


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