Fridge Friend Recipes
Vanilla Yoghurt Baked Egg Pots with Cheese recipe
Silky baked eggs are spooned over a lightly creamy vanilla yoghurt base, then finished with melted cheese for a comforting sweet-savoury brunch. It is rich, simple, and ideal for serving straight from the oven with toast on the side.
25 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 200g Onken Vanilla Yoghurt
- 40g Cheese
- 10g Butter
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 281 kcal |
| Protein | 17.5 g |
| Carbohydrates | 9.3 g |
| Fat | 19.5 g |
| Saturated fat | 9.2 g |
| Fibre | 0 g |
| Sugar | 8.5 g |
| Sodium | 305 mg |
Why this works
A protein-rich, moderately high-fat egg dish with some added sugar from the flavoured yoghurt and moderate sodium from the cheese and added salt.
High-quality protein. Eggs and cheese provide complete protein, supporting satiety and muscle maintenance.
Calcium and B12. Cheese and eggs contribute calcium, vitamin B12 and other B vitamins for bone and red blood cell health.
Added sugar and saturated fat. Vanilla yoghurt and cheese increase the sugar and saturated fat content, so this is less suitable for low-sugar or heart-focused diets if eaten regularly.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and butter 2 small ovenproof ramekins generously.
Let the oven come fully up to temperature before the ramekins go in, so the base starts cooking at once rather than sitting in a lukewarm oven and turning watery.
- Spoon the vanilla yoghurt into the base of each ramekin and smooth it out evenly.
Use the back of a spoon to level the yoghurt so the surface is even; a smooth layer helps the egg settle in the middle instead of sliding to one side.
- Make a small well in the yoghurt, then crack in the eggs carefully so the yolks stay whole.
Crack each egg into a small cup first, then tip it into the well so you can keep the yolk intact and avoid shell fragments in the ramekin.
- Scatter the cheese over the top and season lightly with salt and black pepper if using.
Grate the cheese finely so it melts into a light golden crust rather than sinking or forming tough clumps on top.
- Place the ramekins in a baking dish and pour in enough hot water to come halfway up the sides.
Pour the water carefully around the outside of the ramekins, not over the top, and top it up gently if needed so the level stays steady during baking.
- Bake for 12–15 minutes, until the whites are just set but the yolks are still soft, or a little longer if you prefer firmer eggs.
Check the whites at the edge of the ramekin: they should look opaque and just set, while the centre still has a slight wobble if you want soft yolks.
- Leave to stand for 2 minutes, then serve straight away while hot and creamy.
Give the pots only a brief rest so the residual heat settles the whites without overcooking the yolks, then serve immediately before the top skin thickens.
Other Vanilla Recipes
Creamy Pepper and Cheese Omelette
15 min · A classic omelette with tender peppers and melted cheese, finished with a spoonful of yoghurt for extra softness. Quick, comforting and full of flavour.
Ham, Cheese and Yoghurt Savoury Muffins
30 min · Light, fluffy savoury muffins packed with salty ham and melted cheese, with yoghurt for a tender crumb. They make a brilliant grab-and-go breakfast, brunch or snack.
Baked Bacon, Egg and Lettuce Frittata
25 min · Golden and fluffy with crisp bacon and tender lettuce folded through, this frittata is simple but full of flavour. A spoonful of yoghurt on the side keeps it fresh and creamy.
Cheesy Baked Egg and Cucumber Fritters
22 min · Light baked fritters combine egg, cheese and finely chopped cucumber for a soft, savoury snack. They are excellent warm from the oven with a spoonful of yoghurt on the side.
Cheesy Mustard Baked Potatoes
60 min · Fluffy baked potatoes are stuffed with a sharp yoghurt and mustard filling, then finished with pickles for bite. It is a comforting lunch with a punchy edge.
Chorizo and Cheese Stuffed Sweet Potatoes
50 min · Baked sweet potatoes piled high with savoury chorizo and melted cheese. A spoonful of yoghurt on top keeps everything creamy and balanced.
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