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Cheesed (-Off) Eggs

  • 4
  • Easy
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Recipe Ingredients

Derek Watts grew up in Bulawayo, Zimbabwe, and was a reporter for The Rhodesia Herald before becoming an anchor on SABC’s Topsport. He joined the launch cast of M-Net’s investigative journalism show Carte Blanche in 1988 and has been there ever since.

  • 200g tasty cheese (like Cheddar or Gruyère)
  • hint of butter
  • 8 extra-large eggs
  • 8 tbsp milk
  • salt and pepper

Recipe Directions

  1. Preheat oven to 220°C.
  2. Grate the cheese.
  3. Grease 8 ramekins or small ovenproof dishes with the hint of butter, or use muffin tins lined with cupcake liners. Demonstrate your cracking skills as you deliver an unbroken egg into each ramekin. Using an upturned tablespoon, pour one tablespoon of milk onto each egg. Add a pinch of salt and pepper to each ramekin.
  4. Sprinkle the grated cheese on top. Carefully place the ramekins in the oven. Enjoy a cappuccino (recipe not included)!
  5. Remove the eggs from the oven (using your mitts, of course) after about 5 minutes and enjoy one of the most delicious (and Banting-friendly) high teas (or breakfasts) you have ever had.

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