Start day with a healthy egg

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Both the Step Up and the Health Hub classes had fun making these tasty baked egg cups, at classes in Carrickfergus Cookery School, Carrick YMCA.

Students got the chance to make a variety of breakfast dishes and these little baked egg cups, were their favourite. “Eating a good breakfast gives you the energy you need in the morning and keeps you filled up.

It also prevents you from getting a hunger attack and eating unhealthy snacks.”

Baked egg cups

Serves: 12

Preparation time: 5-10 minutes

12 slices wholemeal loaf, crusts removed

30g low fat spread

60g baby leaf spinach (optional)

salt and pepper

12 medium free-range eggs


1. Preheat the oven to 180°C, fan 160°C, gas 4. Roll the slices of bread with a rolling pin until thin, then spread each with a little of the butter.

2. Lightly grease a 12-hole muffin tray.

Press each slice, buttered-side up, into the muffin tin, folding slightly to fit.

Place a small amount of spinach into the base of each.

3. Crack an egg into each bread cup, season with salt and pepper, then bake for 20 minutes, until the egg whites are set.

COOKS’ TIP: Try adding a slice of tomato on top of the egg before baking.