Baked Dippy Eggs

I apologise for being a bit AWOL over the past week, things have been busy and I’ve just lost my blogging mojo a little. Anyhow, I thought I’d share with you this little gem I discovered on the BBC Good Food website recently – baked dippy eggs!
My little lady has recently started a love affair with eggs, having always turned her nose up in the past. This started when we got our own chickens which I was most surprised at as if anything I thought it might turn her off eggs even more but nope, she loves them, the fresher the better! She has also recently started school and is currently sampling the school dinners so she has tea when she gets home and I’ve been trying to make it a bit more exciting than just sandwiches.
This recipe is great and was very tasty – I was almost wishing I’d made this for myself instead of the Toad-in-the-Hole we had! The best thing about this it is incredibly easy and no faffing whatsoever! This recipe serves one but obviously it’s easy to double, triple…
Baked Dippy Eggs
Ingredients
1/2 slice of ham
2 cherry tomatoes
1 egg
small handful of cheddar cheese, grated
1-2 slices of bread, toasted, buttered and cut into soldiers
Method
Pre-heat the oven to 180c/160c fan/gas mark 4.
Cut the ham into strips and put in the bottom of a ramekin. Squash the cherry tomatoes and place these alongside the ham in the ramekin.
Break the egg into the ramekin and sprinkle with the grated cheese.
Pop into the oven on a baking tray for around 15-18 minutes, until the egg what has set.
The original recipe includes spinach but I have left that out mainly because it’s not something I always have in but you can include it or also take up some of the other suggestions of frozen sweetcorn, frozen peas, peppers or spring onions.
The other great thing about this recipe? Finally a use for those darned GU ramekins! (Although tonight I did christen one of my lovely Le Creuset heart dishes!)

love & kisses
Mrs M x

One Comment on “Baked Dippy Eggs”

  1. Careful with those Gu ramekins – they have a tendency to shatter in the oven if you use them more than a couple of times.

    We used to line them with ham, crack an egg into them and bake them – the first time I thought it was a freak accident, but when two ramekins broke in the oven a week later, we stopped re-using them.

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