Recipe: Cheesy Egg


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

  • 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)
  1. Grease the bottom of the ramekins.
  2. Slice and place a layer of cheese on the bottom of the ramekin.
  3. Crack 2-3 eggs into the ramekin (number of eggs is up to personal preference)
  4. Add salt and pepper on top of the eggs (to taste)
  5. Use one of the half eggs shells and add 2x half eggshells of cream (effectively 1 full eggshell)
  6. Bake in the oven at 430F (220C) for 20minutes
  7. Serve in the ramekin (warning they will be HOT!)


  • 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!

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