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Egg-ceptional Brunch Recipe

Prince Charles’ Favourite: Cheesy Baked Eggs

To celebrate the recent British Cheese Weekender, Prince Charles shared one of his favourite breakfast recipes on Twitter and Instagram for Cheesy Based Eggs. 

Although the below post encourages support for local British Cheesemakers, there’s plenty of local cheese suppliers in Australia you can hit up to create the royal-approved delicious brunch this weekend. 

 

 

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 

 

“One thing that undoubtedly brings many of us great comfort is good food. It is, therefore, deeply troubling to learn that this crisis risks destroying one of the most wonderful joys in life – British cheese!” . On the final day of the #BritishCheeseWeekender, The Prince of Wales has released a message to encourage us all to support British cheesemakers. His Royal Highness has been Patron of the Speciality Cheesemakers Association since 1993. 🧀 . “British cheesemakers need our support during this time of great uncertainty, and we can all help in the simplest way. By sourcing British cheese from local shops and cheesemongers, and directly from producers online, you can make a vital contribution to keeping these small businesses afloat during the prevailing crisis” . The Prince has also shared one of his favourite recipes, Cheesy Baked Eggs, which can be made by using any number of our great British cheeses. 🧀🍳 . Enjoy the last of the British Cheese Weekender events by following the link in our Instagram Story.

A post shared by Clarence House (@clarencehouse) on

 

 

Cheesy Baked Eggs 

Ingredients: 

100g wilted spinach
1 cherry tomato or sundried tomatoes
35g strong soft cheese (e.g. Tunworth, Golden Cenarth or other strong soft cheese)
1 egg
80ml double cream
15 g grated hard cheese (e.g. Old Winchester)
Fresh basil leaves – torn
Charcuterie (optional)

 

Method
1. Butter a small ovenproof dish and line with wilted spinach, making a small well in the centre. Place the cherry tomato (quartered) or the sundried tomato (chopped) on top of the spinach.

2. Dot the soft cheese around the dish amongst the tomatoes. Add the torn basil leaves and the optional charcuterie. Season with salt and pepper.

3. Crack the egg into the centre of the spinach.

4. Pour the double cream over the egg – avoid breaking the yolk. Sprinkle with grated hard cheese.

5. Place in a hot oven (180C) for 8-10 minutes. Let it stand for a few minutes before eating.

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