Poppets – Also Known As Baked Eggs


I adore these poppets / baked eggs. ¬†They are an upgraded version of dippy eggs and who doesn’t love a dippy egg. Bonus is they are simple and quick to make. Also they can be breakfast, lunch or supper.

Serving these with a variety of soldiers makes them more delicious and is a great way to get the veg in.

This recipe makes 2 Poppets / Baked Eggs which serves one person.

Macros per serving (just for the eggs, not the soldiers as well):

Calories 394, Fat 18.2g, Carbs 4.6g, Fiber 1.5g and Protein 32.7g


  • 4 Slices of Parma Ham
  • 50g 0% Fat Total Greek Yoghurt (25g per egg)
  • 20g Grated Parmesan (10g per egg)
  • Cup of Spinach
  • 2 Large Eggs
  • Salt and Pepper to Season

You will need:

  • Pre Heated Oven 200C Conventional / 180C Fan
  • 2 Oven Proof Small Ramekins
  • Scales / Measuring cups
  • Baking Tray
  • Grease your ramekin (I use cake release spray)

    Then line with 2 slices of parma ham per ramekin

  • Add 25g of your greek yoghurt

  • Add most of your 10g of parmesan per egg (leave a little to spinkle on the top)

  • Add your spinach

  • Crack your egg on top

  • Sprinkle remainder of parmesan on top and season with salt and pepper

  • Place on baking tay

    Pop on middle shelf and bake for 10 -15 minutes (depends how runny you like your egg)

  • Add your choice of soldiers and enjoy.

    For the picture I used steamed asparagus, garlicky toasted sourdough bread and raw broccoli


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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