Pear and Egg Breakfast Bake with Honey Yoghurts recipe

Name: Pear and Egg Breakfast Bake with Honey Yoghurts
Total time: 30 min
Yield: 3 servings
Cuisine: British
Ingredients: 4 slices Bread; 2 Pear; 4 Eggs; 150g Yoghurt; 1 tbsp Honey

A simple baked breakfast of bread, eggs and pear, served with a cool honey yoghurt topping.

30 min · Medium · British Jump to method

Pear and Egg Breakfast Bake with Honey Yoghurts

Ingredients

3 servings

4 slices Bread
2 Pear
4 Eggs
150g Yoghurt
1 tbsp Honey

Nutrition	Per serving
Calories	249 kcal
Protein	13.4 g
Carbohydrates	31.2 g
Fat	8.6 g
Saturated fat	3.2 g
Fibre	4.2 g
Sugar	18.1 g
Sodium	205 mg

Why this works

Moderate-calorie breakfast with a decent protein contribution, some fibre from pears and bread, but with added sugar from honey and a moderate carbohydrate load.

Fibre from pears and bread. Provides a useful amount of dietary fibre for digestive health and steadier satiety, particularly from the pears and wholegrain bread if used.

Protein from eggs and yoghurt. Eggs and yoghurt contribute quality protein, which supports fullness and muscle maintenance at breakfast.

Added sugar to watch. Honey increases the free sugar content, so this dish is less suitable for those aiming to keep breakfast sugars lower.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Grease a small baking dish and tear the bread into bite-sized pieces.
Peel, core and slice the pear, then scatter the bread and pear in the dish.
Whisk the eggs with the yoghurt until smooth and pour over the bread and pear.
Bake for 20–25 minutes until puffed and golden.
Mix the honey into a spoonful of yoghurt and serve on the side or dolloped over the top.

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