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Pigs in Blankets Dippy Egg Pots

Pigs in Blankets Dippy Egg Pots

Brought to you by: Lisa Faulkner

Prep time:

Cook time:

Serves: 4

These Pigs in Blankets Dippy Egg Pots by Lisa Faulkner are a delicious twist on baked eggs using pigs in blankets left over from your Christmas lunch. With French flavours of dijon mustard, cream and spinach, they’re ideal for brunch or tea on Boxing Day. Enjoy with crusty bread to dip into the yolks.

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  • 8 leftover cooked pigs in blankets , (cocktail sausage size)
  • 30g butter
  • 200 glove baby spinach
  • 1 tsp Dijon mustard
  • 4 tbsp double cream
  • 4 eggs
  • 1 crusty bread, to serve


Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper, add the cooked pigs in blankets and put them in the oven for about 10 mins, to heat through.

Step 2

Melt the butter in a large frying pan over a medium heat, until sizzling. Add the spinach and season. Fry the spinach for a few mins, until it’s completely wilted, then squeeze to drain off any excess liquid and set aside. Mix the mustard with the cream, season and set aside.

Step 3

Arrange the spinach in the bottom of 4 ramekins, poke 1 or 2 pigs in blankets around the sides, then create a well in each centre. Crack in an egg then pour over 1 tbsp of the mustardy cream, leaving the yolk clear; season with ground black pepper. Place the ramekins into a roasting tin; pour warm water into the tin to reach halfway up the ramekins.

Step 4

Transfer to the oven and bake for 8-10 mins, until the egg whites are set. Serve in the ramekins with crusty bread.

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