Fridge Friend recipes
Simple Baked Egg Pots recipe
Silky baked eggs nestled in a lightly set yoghurt and milk base. They are ideal for a calm weekend brunch or a quick savoury starter.
30 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 120g Yoghurt
- 80ml Milk
- 10g Butter
- 400ml Water
| Nutrition | Per serving |
|---|---|
| Calories | 187 kcal |
| Protein | 12.4 g |
| Carbohydrates | 4.8 g |
| Fat | 13.3 g |
| Saturated fat | 6.2 g |
| Fibre | 0 g |
| Sugar | 4.3 g |
| Sodium | 99 mg |
Why this works
A simple, protein-rich dish that is relatively low in carbohydrate but does contain moderate saturated fat from eggs, yoghurt and butter.
Protein and B12. Eggs and yoghurt provide good-quality protein, vitamin B12 and other B vitamins, supporting muscle maintenance and energy metabolism.
Calcium source. The yoghurt and milk contribute calcium, which supports bone health.
Saturated fat. Butter and egg yolks increase saturated fat, so this dish is best enjoyed in moderation if you are watching cholesterol or saturated fat intake.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and butter two small ovenproof dishes.
- Whisk the yoghurt, milk and eggs together until smooth.
- Divide the mixture between the dishes and place them in a shallow roasting tin.
- Add hot water to the tin to come halfway up the sides of the dishes.
- Bake for 18-22 minutes until just set. Serve warm.
Make it even more fancy
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Other recipes
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