Ham and Cheese Baked Egg Pots recipe

Name: Ham and Cheese Baked Egg Pots
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 Eggs; 80 g, chopped Cooked Ham; 40 g, grated Mature Cheddar Cheese; 60 g Greek Yoghurt; pinch Salt; pinch Black Pepper; for greasing Margarine

Creamy baked eggs with cooked ham and melted cheddar, finished with a little yoghurt for extra tenderness. An easy make-ahead breakfast or light lunch.

25 min · Easy · British Jump to method

Ingredients

2 servings

4 Eggs
80 g, chopped Cooked Ham
40 g, grated Mature Cheddar Cheese
60 g Greek Yoghurt
pinch Salt
pinch Black Pepper
for greasing Margarine

Nutrition	Per serving
Calories	247 kcal
Protein	22.5 g
Carbohydrates	2.4 g
Fat	16.1 g
Saturated fat	6.8 g
Fibre	0 g
Sugar	2 g
Sodium	460 mg

Why this works

A protein-rich, relatively low-carbohydrate breakfast or light meal, but it is fairly high in saturated fat and sodium because of the ham and cheddar.

High-quality protein. Eggs, ham and Greek yoghurt provide around 22.5 g protein per serving, supporting satiety and muscle maintenance.

Calcium and B vitamins. Cheddar and yoghurt contribute calcium, while eggs and ham provide B vitamins, including vitamin B12.

Sodium and saturated fat to note. Cooked ham, cheddar and added salt push sodium and saturated fat up, so this dish may be less suitable for people limiting either.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Grease two small ovenproof ramekins with margarine.
Divide the cooked ham between the ramekins and sprinkle over a little cheddar.
Whisk the eggs with Greek yoghurt, salt and black pepper, then pour into the ramekins.
Top with the remaining cheese and bake for 12-15 minutes until just set and golden.
Serve immediately while the centres are still soft.

Prefer the classic version? Simple Baked Egg Pots

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