Fridge Friend Recipes
Savoury Salad Cream Egg Bake recipe
A simple baked egg dish with a creamy salad cream topping and a hint of mustard. Comforting, tangy and easy to make for brunch or lunch.
25 min · Easy · British Jump to method
Ingredients
- 5 Eggs
- 3 tbsp Salad cream
- 1 tsp Mustard
- 10g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 208 kcal |
| Protein | 12.1 g |
| Carbohydrates | 1.6 g |
| Fat | 16.5 g |
| Saturated fat | 6.8 g |
| Fibre | 0 g |
| Sugar | 1.1 g |
| Sodium | 330 mg |
Why this works
A rich, protein-containing bake that is very low in carbohydrate but relatively high in fat and saturated fat, so best enjoyed in moderation.
High-quality protein. Eggs provide complete protein, which supports muscle maintenance and helps with satiety.
Micronutrients from eggs. Eggs contribute vitamin B12, vitamin D, selenium and choline, all important for nerve function and metabolism.
Salt and saturated fat watch. Salad cream and butter increase sodium and saturated fat, making this less suitable for regular heart-healthy eating.
Method
- Heat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and butter a small baking dish.
Warm the buttered dish in the oven for a minute or two so the fat melts into an even, glossy film, which helps prevent the egg from catching at the edges.
- Beat the eggs together with the salad cream and mustard.
Whisk only until the mixture looks smooth and pale yellow; overbeating can work in too much air and leave the bake a little spongy rather than tender.
- Pour into the dish and bake for 15-18 minutes until just set.
Bake on the middle shelf and start checking at 15 minutes: the centre should wobble only slightly when nudged, with no wet egg sitting on top.
- Rest for a couple of minutes before serving hot.
Leave it to stand until the surface settles and firms up a touch, then cut promptly so the custard-like centre does not overcook in the residual heat.
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