Lemon Baked Eggs (23 )
A quick delicious nutrition filled meal high in protein, calcium and flavour.
Ingredients
Ingredients
| 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 white 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 white bread rolls
Nutrition facts
Per Serving
| Fibers (g): | 2g |
