Fridge Friend Recipes
Baked Cheddar and Bacon Eggs with Salsa recipe
A comforting baked egg dish with smoky bacon, sharp cheddar and a spoonful of salsa for brightness. It is rich, punchy and perfect for a leisurely weekend meal.
25 min · Easy · British Jump to method
Ingredients
- 4 rashers Bacon
- 4 Eggs
- 50 g, grated Extra Mature Cheddar
- 2 tbsp Hot Salsa Dip
- 10 g Butter
- a pinch Salt
- a pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 335 kcal |
| Protein | 21 g |
| Carbohydrates | 3.5 g |
| Fat | 26 g |
| Saturated fat | 10.5 g |
| Fibre | 0.5 g |
| Sugar | 1.5 g |
| Sodium | 620 mg |
Why this works
A protein-rich, very low-carbohydrate breakfast dish that is relatively high in saturated fat and sodium due to the bacon, cheddar, butter and added salt.
High-quality protein. Eggs, bacon and cheddar provide a substantial amount of protein per serving, which supports satiety and muscle maintenance.
Calcium and vitamin B12. Cheddar and eggs contribute calcium, vitamin B12 and other B vitamins, which support bone health and energy metabolism.
Saturated fat and sodium concern. The bacon, mature cheddar, butter and added salt make this dish relatively high in saturated fat and sodium, which may be less suitable for frequent intake.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven fully come up to temperature before the dishes go in so the eggs start cooking immediately rather than warming slowly and drying out at the edges.
- Cook the bacon until just crisp, then divide it between two small ovenproof dishes.
Keep the bacon over a medium heat and stop as soon as it turns deep golden with a little bend left in it, as it will firm up further in the oven.
- Crack 2 eggs into each dish and season with salt and black pepper.
Aim to keep each yolk intact when you crack the eggs in, and season mainly on the whites so the salt does not pull moisture from the yolks too quickly.
- Sprinkle over the cheddar and dot with the butter.
Use a light hand so the cheese forms a thin even layer; scattering the butter in small pieces helps it melt through without greasiness.
- Bake for 10-12 minutes until the whites are set but the yolks are still soft.
Check at around 10 minutes by gently nudging the dish: the whites should look opaque and just set, while the yolks still wobble slightly in the centre.
- Serve topped with hot salsa dip.
Spoon the salsa on just before serving so it stays bright and fresh rather than warming and thinning in the hot dish.
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