Baked eggs

Yummy Baked eggs Recipe

Make mum feel special on Mother’s day with a breakfast treat suitable for low FODMAP diets.
Baked eggs
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 8 slices (100g) leg ham

  • 150g baby spinach

  • 2 tablespoons finely grated parmesan cheese

  • 4 eggs

  • 4 slices bread, toasted, buttered, to serve (see notes for Low FODMAP substitution)


  • Step 1

    Preheat oven to 180°C/160°C fan-forced. Lightly grease four 3/4 cup-capacity ovenproof dishes. Line base and sides of each dish with 2 slices of ham.

  • Step 2

    Place spinach in a microwave-safe bowl. Microwave on high (100%) for 1 minute 30 seconds or until just wilted. Transfer spinach to a sieve. Using the back of a spoon, press down on spinach to drain excess liquid.

  • Step 3

    Divide spinach between prepared dishes. Sprinkle each with 2 teaspoons parmesan.

  • Step 4

    Gently crack 1 egg into each dish. Season with salt and pepper. Place dishes on a baking tray. Bake for 16 to 18 minutes or until eggwhite is just set. Remove from oven. Stand for 2 minutes. Serve with toast.

User Review
0 (0 votes)