|Photo: Baked dippy eggs Recipe|
Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Baked dippy eggs Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.
This fun, easy recipe has been specially created for children aged 3-6 – so they can make you breakfast.
Prep 15 – 20 mins
Cook 20 mins
1 large slice of ham
8 small spinach leaves
8 cherry tomatoes
1 matchbox-size piece of cheese
4 slices of bread , toasted, buttered and cut into dippers to eat with them
Ask a grown-up helper to switch the panggangan on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.
Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
Grate the cheese and sprinkle some on top of each egg. Ask a grown-up helper to put them in the panggangan on an panggangan tray for 15-18 minutes or until the egg white has set.
You’ll need a pair of children’s scissors – decent plastic ones are good. A rotary grater is kinder to little knuckles.
Vary the veg
You can easily vary the vegetables in this dish depending on what your child likes. Frozen sweetcorn, frozen peas, snipped red or yellow pepper or spring onions all work well.
Nutrition per serving
304 kcalories, protein 17g, carbohydrate 23g, fat 17 g, saturated fat 8g, fibre 2g, sugar 3g, salt 1.49 g
Recipe from Good Food magazine, April 2010.