Fridge Friend Recipes
Jam and Yoghurt Breakfast Pots recipe
Layered yoghurt, glossy jam and a soft egg on the side make for a simple, cheerful breakfast that feels a little special.
10 min · Easy · British Jump to method
Ingredients
- 200g Greek Yoghurt
- 100g Yoghurt
- 4 tbsp Jam
- 2 Eggs
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 243 kcal |
| Protein | 12.5 g |
| Carbohydrates | 18.5 g |
| Fat | 10.2 g |
| Saturated fat | 4.8 g |
| Fibre | 0.1 g |
| Sugar | 17.1 g |
| Sodium | 0.1 mg |
Why this works
A fairly protein-containing breakfast pot, but the jam pushes the sugar content up and it is not especially high in fibre.
Protein from yoghurt and eggs. Greek yoghurt and eggs provide a useful amount of complete protein, supporting satiety and muscle maintenance.
Calcium and B vitamins. Yoghurt contributes calcium for bone health, while eggs add B vitamins such as B12 and riboflavin.
Higher added sugar from jam. Most of the sugar in this dish is likely from the jam, so it is less suitable for keeping free sugars low.
Method
- Soft-boil the eggs for 6 minutes, then run under cold water and peel.
Keep the water at a lively simmer rather than a rolling boil so the whites set neatly without the yolks overcooking; if you want a creamy centre, start timing as soon as the eggs go in. Once they come out, cool them immediately so the shells loosen and the yolks stop turning chalky at the edges.
- Spoon the Greek yoghurt and yoghurt into glasses or bowls.
Stir the two yoghurts together only if you want a looser pot; for a neater finish, spoon them in gently and leave a slightly rippled surface rather than pressing them flat. Cold yoghurt will hold its shape better, so avoid overworking it once it is in the glasses.
- Swirl the jam through the yoghurt or layer it between the yoghurt for a marbled effect.
If layering, add the jam in small spoonfuls and drag the spoon just once or twice through the yoghurt to keep the streaks defined. Use jam that is not icy cold, as firmer jam is more likely to clump instead of marbling evenly.
- Serve each pot with a soft-boiled egg alongside.
Halve the eggs if you want them to sit neatly on the side, and season the yolk lightly with salt if serving savoury-style. Serve straight away so the egg stays warm against the cool yoghurt rather than going rubbery.
Other Yoghurt Recipes
Baked Yoghurt and Jam Pots
35 min · These creamy baked yoghurt pots are lightly tangy with a fruity jam centre, making an easy dessert with a delicate set texture.
Crispy Bacon and Cabbage Skillet with Mustard Egg
20 min · A savoury one-pan dish of crisp bacon and tender cabbage finished with a punchy mustard egg. The jam and orange juice are used to balance the dressing with a gentle sweet-sharp note.
Jam-Glazed French Toast with Yoghurt
15 min · Crisp-edged French toast served with cool yoghurt and a glossy jam drizzle. A sweet, comforting breakfast that feels a little special without much effort.
Cheesecake Swirl Jam Pots
15 min · Creamy cheesecake-style yoghurt pots with a bright swirl of jam for a quick, spoonable dessert. Light, tangy and sweet, they make an easy make-ahead treat.
Coca-Cola Fruit Glaze Trifle
25 min · A playful, retro-style trifle with layers of sponge, preserved fruit and a glossy Coca-Cola fruit syrup. Finished with yoghurt for a lighter creamy layer, it is sweet, fruity and great for sharing.
Coconut Yoghurt Egg Pancakes
20 min · Soft, lightly sweet pancakes made with eggs and coconut Greek yoghurt for a rich, tender texture. They are excellent with jam on top for breakfast or brunch.
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