Individual baked egg pots recipe
Breakfast, lunch OR dinner, these tasty individual baked egg pots make a fab feed for fussy little toddlers. Or make them for older kids as a nutritious after school snack. Yummy!
Makes 1 serve
- 1/2 green onion, finely sliced
- 1 button mushroom, finely diced
- 1 egg
- 1 tbsp Tasty cheese, grated
- 1 slice bread, for toasting
You will also need:
- 1 x 250ml capacity ramekin, buttered lightly around the inside
Place the onion and mushroom in the bottom of the ramekin and mix together. Season with salt, pepper, spices or herbs.
Crack the egg into the ramekin and gently swirl to coat the vegetables, trying to keep the yolk in the centre.
Sprinkle the cheese over the egg.
Put ramekin on a flat baking tray and bake for 15 minutes (or longer if you like a hard yolk). Season with salt and pepper if desired.
Serve with toast soldiers.
- You can use whatever seasoning you like, I used pistachio Dukkah, but this might not be to your kids' tastes.
- Remember the yolk will continue to cook in the ramekin after you have removed it from the oven, so don't overcook it.
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- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.