Dinner with Shann

Baked eggs

Good morning! Okay okay, I know this website is called Dinner with Shann, but I also secretly love making breakfast. In fact, my love for cooking largely originated from cooking breakfast for my family and very appreciative boyfriend.

I discovered this recipe one morning when I had leftover pancetta in the fridge and I didn’t know what to do with it. I Googled ‘pancetta breakfast’ and discovered a variant of this recipe here. I have honestly made these baked eggs probably 20 or more times since, and I always change it depending on what veggies, herbs and meats I’ve got in the fridge. It’s an impressive, easy, healthy and affordable breakfast for all occasions. Happy breakfasting!

Yield: Serves 2


  • Garlic oil (or if you’re okay with FODMAPS, then just use regular oil and add a clove of crushed garlic)
  • 4-5 slices of ham, prosciutto or bacon (or whatever other cold meat you’ve got in the fridge), diced
  • 8-10 green beans, trimmed (if not low FODMAP, you could also use asparagus)
  • 1 spring onion, sliced (green part only for low FODMAP)
  • 1 tomato, diced
  • ¼ capsicum, diced
  • A small amount of fresh parsley, finely chopped
  • ½ cup grated parmesan
  • ½ tbsp. lemon juice
  • Pinch of dried red chilli flakes
  • Salt and pepper
  • 4 eggs
  • Toast (if desired)

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.


  1. Preheat the grill. Heat 1 tbsp of garlic oil in an oven proof saucepan, over a medium-high heat. Add the diced deli meat (ham, prosciutto and/or bacon). Cook, stirring frequently until crisp, about 4 minutes.
  2. Lower the heat to medium and add the beans / asparagus, spring onion, half the parsley, parmesan and chilli flakes. Season with salt and pepper. Cook stirring for a couple of minutes.
  3. Add the tomato and capsicum. Continue cooking and stirring until the beans / asparagus begins to brown. Stir in the lemon juice.
  4. Turn the heat to its lowest setting. Make four wells and crack the eggs into the wells. Turn off the heat (the eggs won’t be cooked yet) and season eggs with salt and pepper.
  5. Put the saucepan under the grill until the whites are set, but the yolks are runny – about 2 minutes. Sprinkle with remaining parsley, some shaved parmesan and a good drizzle of olive oil (or garlic oil). Serve immediately with toast!


Shann’s Tips:

  • Make sure you keep the heat on for a minute after you’ve cracked the eggs into the wells. This will ensure the whites are perfectly set!
  • This recipe is really flexible and a great way to use up vegetables, meats and leftovers in the fridge. Think about adding mushrooms, leek and onion (especially if you’re okay with FODMAPs). I have made this recipe with a variety of meats, and there is no reason why you also couldn’t make it vegetarian!


  1. Wendy says:

    These baked eggs were delicious. They made a nice change to my usual Saturday morning bacon and eggs.

  2. Sandy says:

    This looks great! Thank you for sharing! I assume the meat you are adding to the skillet is already cooked?

    • admin says:

      Hi Sandy. Thanks for popping by. Yes, use any kind of cooked deli meats or you can use bacon and fry it off before adding the other ingredients. Enjoy!

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