Baked eggs with yogurt & Gruyere
Serves 1, Calories 250-265 per serving
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!