Ham and egg pudding (Gluten-free option also )

I am a big time foodie! No doubt about that.

I get into that bandwagon of dieting and healthy eating often, but I do get out of it also and enjoy simple pleasures like these – 

Yummy dessert pot

Cupcake platter (Gluten free and Vegan option also)

By the way dieting and healthy eating is just for me not to feel too guilty when I enjoy my chocolate cakes and snickers bar! 

I like to try new ideas (if i am in the mood for it!) and a new creation is a joy. as this one – Ham and egg pudding

I love Yorkshire puddings. You can make it at home, I used the store bought ones and they are just perfect for the brunch on saturdays/sundays.

Use the gluten free yorkshire pudding mix for GF option . Link provided in the ingredients list.

Ham and egg pudding
Yield: 4

Ham and egg pudding

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Delicious Ham and egg pudding! These Ham and egg puddings are just perfect for brunch on saturdays/sundays. Gluten-free option also. Link provided in the ingredients list.

Ingredients

  • 4 frozen yorkshire puddings
  • 4 medium eggs
  • 4 slice of honey roast ham
  • Cheddar cheese grated as required (optional)
  • Salt and pepper to season

Instructions

  1. Preheat oven to 200°C/Fan 180°C/Gas 6
  2. Place a slice of ham in the yorkshire pudding
  3. Grate some cheddar cheese into the yorkshire puddings
  4. Carefully crack one egg into the middle of the pudding. Make sure the yoke doesn't break.
  5. Similarly add ham slice, cheese and egg for the remaining 3 yorkshire puddings.
  6. Place on a baking tray and bake for 7-10 minutes or till the egg white becomes firm as desired.
  7. Season with salt and pepper as required.

Notes

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 126 Total Fat 7g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 4g Cholesterol 177mg Sodium 438mg Carbohydrates 3g Fiber 0g Sugar 0g Protein 12g
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

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