Servings: 2 people
Carbohydrate Serves: 1- 2 (depending on amount of toast) per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
If you don’t already have ramekins they’re handy to have in the kitchen. They’re especially good for one-serve baked dishes as they make it easy to control portions. I’ve made these baked eggs loads of times, especially for breakfasts with friend and they didn’t even know this was a gestational diabetes recipe – ramekins make eggs look totally fancy! (Main carbohydrate containing ingredients are listed in bold.)
Please note: This recipe requires individual ramekins (small one-serve ovenproof dishes). Smoked salmon and fetta is cooked to 200ºC/ 390ºF.
- Light cooking oil to lightly coat inside of ramekins
- 4 large eggs
- 100g/3.5 ounces of smoked salmon from a fresh packet, cut into strips
- 1 tablespoon fresh dill
- 4 slices wholegrain bread, toasted (2 per person)
- 100g/ 3.5 ounces of Parmesan cheese, grated (optional)
Preheat oven to 200ºC/180ºC fan-forced/ 390ºF.
Crack 2 eggs into each ramekin* along with half the smoked salmon, dill and cheese (optional). Using a fork, stir gently to mix and break open the yolks. (This just gives it a nice colour. You could bake the eggs whole.)
Place ramekins on an oven tray and put in oven for around 10 minutes until egg is cooked through and salmon has been heated to above 75ºC/ 165ºF.
Serve with your choice of toast (remember to stay within the carbohydrate allowance here.)
Variations: Replace Parmesan with 100g/ 3.5 ounces of low fat fetta.
Post-GDM suggestion: You could replace salmon with ham, bacon or chorizo and replace parmesan with 100g/ 3.5 ounces of gruyere cheese. (Basil goes better with ham and chorizo, rather than dill.)
*I used 9.5cm wide x 200ml/ 3.5″ x 6.75 fl.oz – sized ramekins.