Single serve eggy pots


  • 7 medium eggs
  • 40 g cream cheese
  • Salt and pepper
  • 1 ½ Tbsp Cherry pie filling
  • Crack the eggs into a jug, add the cream cheese and salt and whisk until well combined. Set aside.
  • Prepare your desired fillings, then spoon 1 ½ tbsp of filling into each of your 6 jars ( 4oz/114ml canning safe jars)
  • Fill the jars with the egg mixture until 2/3 full, leaving a nice gap to allow the egg to expand under pressure. Place the lids onto your jars to cover them, but do not tighten the lids. If you wish to use ramekins for your egg pots, cover with tin foil
  • Place the trivet into your inner pot and add 250ml water. Place the jars on the trivet, you may need to stack in a pyramid formation, or work on batches.
  • Secure the lid and select Pressure Cook on low and set the time to 3 minutes. Once cooked allow the pressure to release naturally for 6 minutes , then quick release the remaining pressure.
  • Open the lid and when the jars are cool enough to handle, remove them from the inner pot.
  • Tighten the lids on the jars once the egg pots are cool and store in the fridge until needed
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