Ham and Vegetable Egg Cups

Ham and Vegetable Egg Cups

Blood Sugar: 1Servings: 4Preparation Time: 10minMeal Category: Breakfast
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
114kcal
Sugar
2g
Fat
7g
Fiber
1g
Sat fat
3g
Protein
9g
Carbs
3g
Sodium
399mg

Ingredients

  • 2 tbsp Butter
  • 1/4 diced Pepper
  • 1 washed and sliced Courgette
  • 60g / 2.1oz diced Aubergine
  • 1/2 chopped or grated Onion
  • 8 slices Ham or gammon
  • 4 Eggs
  • 25g / 0.88oz grated Grated cheese

Preparation

  1. Preheat the oven to 180°C (356°F).
  2. Heat 2 tbsp Butter in a frying pan and gently fry 1/4 diced Pepper, 1 washed and sliced Courgette, 60g / 2.1oz diced Aubergine, and 1/2 chopped or grated Onion until soft. Remove from heat.
  3. Line 4 greased 180ml ramekins with 2 slices of Ham each. Divide the vegetable mixture between each ramekin.
  4. Break an Egg into each ramekin and bake on a baking tray for 20 minutes.
  5. Top each egg with 25g / 0.88oz grated Cheese and return to the oven for a further 5 minutes.
  6. Serve with homemade ketchup or diced tomato.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
16% of RDI
Vitamin C
8% of RDI
Omega 3
4% of RDI
Vitamin A
100% of RDI
Calcium
48% of RDI
Folate
29% of RDI

Good to know

This recipe is a great way to use up leftover vegetables, especially roasted ones. Serving the egg cups in a ramekin with different dishes on the side makes for an interesting mix-and-match breakfast.
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Ham and Vegetable Egg Cups Recipe | GrowwW | GrowwW