Eggy Brekkie Pots

Nuvita Biscuits

This baked eggs recipe is a true breakfast winner. Ramekins filled with egg, cherry tomatoes and ham make a great option for brunch and will be particularly enjoyed by younger children, who can help assemble these eggy brekkie pots before they go in the oven. Served with brown bread soldiers, they are a step up from your regular boiled eggs and take less than a half-hour to make


4 eggs
2 slices of ham
100g of spinach
8 cherry tomatoes
25g of cheddar, grated
4 slices of brown bread
1 pinch of salt1 pinch of black pepper1 knob of butter
In a bowl, lightly crush the cherry tomatoes. Place in the bottom of each ramekin
Place a pan over a medium heat and add a knob of butter. Add the spinach and cook for about 1 minute until wilted down. Spoon the wilted spinach into the ramekins
Tear the ham into strips and place on top of the spinach
Crack 1 egg into each of the ramekins and season with a pinch of salt and pepper. Sprinkle grated cheese over the top
Cook in an oven set to 160°C/gas mark 3 for 10-15 minutes, or until the egg whites have set
Serve immediately with toasted brown bread cut into soldiers

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