Apple and Orange Juice Baked Breakfast Pots recipe

Name: Apple and Orange Juice Baked Breakfast Pots
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 Apples; 3 Eggs; 80ml Orange juice; 10g Butter

Soft baked apples with eggs and orange juice, finished with a little butter for richness. They make a warm, lightly sweet breakfast with a custardy texture.

25 min · Easy · British Jump to method

Apple and Orange Juice Baked Breakfast Pots

Ingredients

2 servings

2 Apples
3 Eggs
80ml Orange juice
10g Butter

Nutrition	Per serving
Calories	169 kcal
Protein	7.7 g
Carbohydrates	16.3 g
Fat	9.2 g
Saturated fat	4 g
Fibre	2.9 g
Sugar	13.9 g
Sodium	71 mg

Why this works

A light-to-moderate calorie breakfast pot with useful protein from eggs, but moderate saturated fat and natural sugars from fruit juice.

Egg protein and nutrients. Eggs provide complete protein plus vitamin B12, selenium and choline, supporting muscle maintenance and normal brain function.

Fruit-derived fibre and vitamin C. Apples contribute fibre, while orange juice adds vitamin C, which supports immune function and helps absorb plant-based iron.

Saturated fat to note. Butter and eggs contribute saturated fat, so this dish is best enjoyed in moderation if watching cholesterol or saturated fat intake.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and butter 2 small ramekins.
Peel and dice the apples, then divide them between the ramekins.
Whisk the eggs with the orange juice until well combined.
Pour the mixture over the apples and dot with a little butter.
Bake for 15-18 minutes until just set and lightly golden on top.
Serve warm.

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