Prep 2 mins
Cook 10 mins
This is a low-fat, baked egg recipe. A variation on this would be to use chopped bell peppers instead of the leeks.
- 1 1⁄2 tablespoons leeks, chopped or 1 1⁄2 tablespoons roasted red peppers
- 2 tablespoons lean ham, chopped or 2 tablespoons your favourite sausage
- 1 egg
- 1 ounce cheddar cheese
- 2 slices tomatoes
- Preheat oven to 350 degrees.
- Place leek in the bottom of a ramekin and top with the ham.
- Crack and pour in the egg, then top with cheese and tomato.
- Bake for 10 minutes until the egg is set.
- Serve in ramekins or unmold onto a plate with pancakes or toast.
Oh yummy, yummy! This was fantastic. They were very well received by all. This would definitely be something to impress visitors with! I had to bake for 20 minutes before the eggs were set. I highly recommend this one! (6 WW points per serving for those who keep track).
A nice fast and easy breakfast that we enjoyed but felt it could use a little more flavor. Thinking next time I might had some salsa instead of tomatoes and maybe some fresh cilantro and like the idea of the bell peppers with the leeks for added vegies; I made as directed but did make one mistake in cooking mine just a little to long - I thought the egg hadn't set up in the time allowed and left in the oven another 10 minutes and my egg didn't "leak" it was more hardboiled. That was OK though as we liked it like that.
What an easy tasty recipe -I got them ready in the muffin tins ahead of time (about an hour) then popped them in the oven 10 minutes before serving. 10 minutes was perfect - the whites were cooked and the yolk runny - just the way I like them. The leeks add a lovely flavor. Thanks Rainforest for a delicious brunch on Canada Day