Cheesy Egg Pots

eggs have always been a favourite food of mine. and so has cheese. so when i discovered these beauties, my heart skipped a beat! i've always loved the idea of making nice healthy breakfasts every morning, and pretend i do in my head when i start pinning breakfast photos on pinterest. but the choice between the snooze button and a good breakfast.......i mean...

anyhow, this post isn't to brag about how much i enjoy my sleep, but rather admiring these creamy pots. they sure have the health factor (handful of spinach, come on!) and they sure have the cheeeeeese factor!

feel free to change up the bases of these egg pots and put your own spin on it!

the flavour of the tomato purée came out the most when diving into this, probably because it's got a much stronger taste than the cheese i used. perhaps sprinkle some extra cheddar or mozzarella if you fancy a cheesier flavour and some tanginess. 

life has been busy lately with the building of our house extension, and we're now left with no hob and no sink. thankfully, i still have a halogen oven (almost a portable oven type gadget thing), so am able to at least cook up something scrummy for breakfast!! (oh, what a perfect time to decide not to snooze in!)

Cheesy Egg Pots - makes 3

Ingredients: 

45g cooked spinach

1 slice ham

1 tomato

pepperoni

3 eggs

30g cream cheese with chives

3 tablespoons natural yoghurt

Salt and pepper to season

Method:
1. Layer your chopped tomato, ham/pepperoni and spinach at the bottom of the ramekins
2. crack one egg into each ramekin
3. divide the cream cheese and yoghurt amongst each ramekin
4. bake at 160C fan/180 for about 15 mins
5. season and serve hot!