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Simple Baked Eggs
An oiled ramekin, an oven and a few minutes: the whites set while the yolks stay soft. Herbs and salt over the top, and nothing else needed.
Serves 2Prep 5 minCook 10 minEgg
Containsegg
Inspired by a recipe from Downshiftology ↗
Protein 29%Carbs 4%Fat 67%
About 90 kcal a serve — 7 g protein, 1 g carbs, 7 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Grease the ramekin
190°CPreheat the oven to 190°C and grease two 5-ounce ramekins with the olive oil so the eggs don't stick.
In the ramekinsGrease →
Add the eggs
BakeCarefully crack one egg into each ramekin and bake for 8 to 10 minutes. Ramekin size affects timing, so check them at 7 minutes and remove when they look slightly undercooked in the centre, as they'll keep cooking once out.
In the ramekinsCrack in →
8-10 min · 190°C
Season and enjoy
On topSprinkle salt and pepper on top, and if you'd like, some freshly chopped herbs before serving.
In the ramekinsSeason →
Cook's noteRemove the eggs when the centres still look slightly undercooked — they'll finish cooking from residual heat and leave you with runny yolks.
Estimated per serve
90 kcal · 7 g protein · 1 g carbs · 7 g fatestimates, within ~10%
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