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Baked dippy eggs

Baked dippy eggs

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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Makes 4

This fun, easy recipe has been specially created for children aged 3-6 - so they can make you breakfast

Nutrition: per serving
HighlightNutrientUnit
kcal304
fat17g
saturates8g
carbs23g
sugars3g
fibre2g
protein17g
low insalt1.49g
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Ingredients

  • 1 large slice of ham
  • 8 small spinach leaves
  • 8 cherry tomatoes
  • 4 eggs
  • 1 matchbox-size piece of cheese
  • 4 slices of bread , toasted, buttered and cut into dippers to eat with them

Method

  • STEP 1

    Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.

  • STEP 2

    Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.

  • STEP 3

    Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.

  • STEP 4

    Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.

RECIPE TIPS
VARY THE VEG

You can easily vary the vegetables in this dish depending on what your child likes. Frozen sweetcorn, frozen peas, snipped red or yellow pepper or spring onions all work well.

EQUIPMENT

You'll need a pair of children's scissors - decent plastic ones are good. A rotary grater is kinder to little knuckles.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4 out of 5.9 ratings
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