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Lemon Baked Eggs

A quick delicious nutrition filled meal high in protein, calcium and flavour.



2 grams large free range eggs
2 slices low fat cheddar cheese
1 teaspoon salt preserved lemon julienned
2 tablespoon chopped parsley
extra virgin olive oil spray
1 crusty wholegrain roll to serve

Lemon Baked Eggs Directions

Heat the oven at 180 C

Spray a small single serve soufflé dish with olive oil

Cut the cheddar cheese into three lengthways strips and line the outer inside edges of the dish with the cheese you can double line if any left over

Crack the eggs into the centre

Gently place the thin strips of julienned lemon on top of the eggs with a sprinkle of parsley

Place the dish in the oven and cook for eight to ten minutes and check them

If you want them firmer cook for another 2-3 minutes

Sprinkle the top of the eggs with more parsley

Serve with hot crusty wholegrain roll

Nutrition facts

Per Serving

Fibers (g): 4g