G’day!
This recipe is winter comfort food. This is a winter meal I have fond memories of my mum cooking.
You will need medium-sized 10oz ramekins for this dish as each portion is cooked and served individually. This set of 6 multicolored 10oz ramekins on Amazon are perfect for the task, enough for a family and guests, and as a bonus look great on a winter table. If you’re looking to make this for 1 person, a small oven-safe pyrex dish would be up to the task.
A random bit of trivia. This recipe comes from the Victorian Egg Board and (I think) was developed by Peter Russell-Clarke. At the very least, he did show how to make it on Australian television.
Cooking time (including preparation) ~30minutes
Ingredients
- 2-3 eggs per person (emphasis, this is per person per dish)
- block of cheddar cheese
- 1/4 pint of cream
- salt and pepper
- butter or canola spray (for greasing ramekins)
Method
- Grease the bottom of the ramekins.
- Slice and place a layer of cheese on the bottom of the ramekin.
- Crack 2-3 eggs into the ramekin (number of eggs is up to personal preference)
- Add salt and pepper on top of the eggs (to taste)
- Use one of the half eggs shells and add 2x half eggshells of cream (effectively 1 full eggshell)
- Bake in the oven at 430F (220C) for 20minutes
- Serve in the ramekin (warning they will be HOT!)
Notes:
- The amount of cream you use is the same regardless of the number of eggs.
- If you prefer your eggs a little harder, add a few extra minutes of cooking time.
- The eggs and cream will continue to cook in the ramekin even after serving.
Come and Get It!
Like this? Check out some other recipes I have shared.