This recipe has also appeared in Delia Smith's Complete Cookery Course, One is Fun! and Delia's Vegetarian Collection.
Method
Butter a shallow ovenproof baking dish quite generously, then cover the base with half the grated cheese. Now carefully break 6 eggs on to the cheese, season well with salt and freshly milled black pepper, then sprinkle the rest of the cheese over the eggs, covering them completely. Dot with a few flecks of butter here and there, then bake in the centre of the oven for 12-15 minutes, by which time the cheese will be melted and bubbling, and the eggs just set. Just before serving sprinkle the chives over and serve with crusty fresh bread and a crisp green salad. Note: For a special occasion, serve Alpine eggs as a first course. Use individual dishes (buttered) with 1 egg per person and 2 oz (50 g) grated Gruyère cheese per person. Prepare and cook
in exactly the same way as above.
in exactly the same way as above.| Ingredients |
|---|
6 large fresh eggs 12 oz (350 g) grated Cheddar or Lancashire cheese approximately 1 oz (25 g) butter salt and freshly milled black pepper 1 dessertspoon freshly snipped chives |
| Pre-heat the oven to gas mark 4, 350°F (180°C). |
| You will also need a shallow oval baking dish. |
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