Baked Dippy Eggs Recipes
BAKED DIPPY EGGS
This fun, easy recipe has been specially created for children aged 3-6 - so they can make you breakfast
Provided by Good Food team
Categories Breakfast, Lunch
Time 40m
Yield Makes 4
Number Of Ingredients 6
Steps:
- Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.
- Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
- Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
- Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.
Nutrition Facts : Calories 304 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.49 milligram of sodium
BAKED BULL'S-EYE EGGS
Baking (rather than frying) an egg-in-a-hole means you can make many at once -- perfect for serving a group. An array of toppings lets everyone customize their own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
- Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.
Nutrition Facts : Calories 174 g, Fat 10 g, Fiber 2 g, Protein 10 g, SaturatedFat 4 g
BAKED EGGS, GRANDMA-STYLE
Fluffy baked eggs that are great for a family brunch. Original recipe was from Grandma, but Kathy made a few modifications.
Provided by K Raines
Categories Breakfast and Brunch Eggs
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
- Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
- Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
- Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 3.7 g, Cholesterol 218 mg, Fat 15.5 g, Fiber 0.6 g, Protein 12.2 g, SaturatedFat 8.4 g, Sodium 232 mg, Sugar 1.2 g
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