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