This is really adaptable, warm and filling, with so many ways to adapt it to your own tastes: I adapted it myself from a much richer recipe in BBC Good Food magazine. Great for brunch or supper.
2 medium eggs (160 cals)
Around 50ml tablespoons full-fat Greek yogurt (50 cals) - full-fat is better for this dish as it won't separate/go watery
10g Gruyere cheese (40 cals)
A few drops of truffle oil for a delicious mushroom taste (about 15 cals): or you could use a small handful of fresh herbs (try tarragon or chives), 5-10 cals
You'll also need 2 ovenproof dishes, 1 small and the other slightly larger to use as a bain marie/water bath - it's a lot simpler than it sounds...
Heat oven to 150C and boil water in a kettle. Spoon just over half the yogurt into the bottom of a shallow ovenproof dish. Break the eggs on top, add herbs or spices or truffle oil.
Spoon the rest of the yogurt on the top (on a non-fasting day, I've tried adding a teaspoon of single cream).
Season really well and sprinkle over the cheese.
Put the dish into a larger ovenproof dish or roasting tin (I used a little enamel baking dish) and fill with hot water most of the way of the side of the smaller dish (but don't let water go into the dish).
Bake for 20-22 minutes: at 20, the yolks will still be runny, firmer after 22 mins.
Serve with watercress or rocket salad and maybe an oatcake or 2 (44 cals each): I baked some wrinkly, past-their best cherry tomatoes in another dish alongside the eggs, with a little sea salt and balsamic vinegar, too. Yum!
Kate is a novelist and journalist, who struggled with her weight all her adult life, until she started intermittent fasting. She reached a healthy weight within a few months. When she realised there was no book explaining the approach... read more about Kate