125 g (4 oz) Cheddar cheese
1 tablespoon butter
4 eggs
salt
freshly ground pepper
4 tablespoons cream or top of milk
hot butter toast for serving
1 tablespoon butter
4 eggs
salt
freshly ground pepper
4 tablespoons cream or top of milk
hot butter toast for serving
method
1. Grate a quarter of the cheese and thinly slice remainder.
2. Grease the bases of four small cocotte dishes with butter and cover with slices of cheese.
3. Break eggs carefully on to cheese, making sure yolks do not break.
4. Season with salt and pepper, pour a spoonful of cream on top of each egg and sprinkle with grated cheese.
5. Place dishes in a dish of hot water and bake uncovered in a moderate oven 180-190°C (350-375°F) for 10 to 15 minutes until eggs are set.
6. Serve immediately with hot buttered toast.
2. Grease the bases of four small cocotte dishes with butter and cover with slices of cheese.
3. Break eggs carefully on to cheese, making sure yolks do not break.
4. Season with salt and pepper, pour a spoonful of cream on top of each egg and sprinkle with grated cheese.
5. Place dishes in a dish of hot water and bake uncovered in a moderate oven 180-190°C (350-375°F) for 10 to 15 minutes until eggs are set.
6. Serve immediately with hot buttered toast.
serving amount
serves: 4
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