Written by: Zena Grantham
Baked dippy eggs are very easy to make, loved by kids and adults alike! Get the children to help out in the kitchen for a change, you may actually find they enjoy it-if only occasionally!
Baked dippy eggs
1 large slice of ham
8 small spinach leaves
8 cherry tomatoes
1 matchbox-size piece of cheese
4 slices of bread, toasted, buttered and cut into dippers to eat with them
You’ll need a pair of children’s scissors – decent plastic ones are good. A rotary grater is kinder to little knuckles.
Vary the veg
You can easily vary the vegetables in this dish depending on what your child likes. Frozen sweetcorn, frozen peas, snipped red or yellow pepper or spring onions all work well.
Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.
Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.
Recipe from Good Food magazine