Following our recent visit from His Majesty The King, we were reminded of a recipe shared by Clarence House back in 2020, one of the King’s own favourites - cheesy baked eggs.
At the heart of the dish is Tunworth, our rich, oozy Camembert-style cheese that’s become one of Britain’s most celebrated soft cheeses. When baked with cream and eggs, it melts into something properly indulgent.
We’ve recreated the recipe here using Tunworth alongside Trotter Hill, our award winning traditional Lancashire cheese for an extra layer of golden, buttery indulgence.
It’s simple, comforting and perfect served with warm toast for dipping.
Ingredients:
- 100g wilted spinach
- A handful of cherry tomatoes or sundried tomatoes
- 35g of Tunworth
- 1 egg
- 80ml double cream
- 15g of Trotter Hill
- Fresh, torn basil leaves
Method:
- Pre-heat your oven to 180°C.
- Butter an ovenproof dish, line with the wilted spinach, leaving a small well in the centre for the eggs.
- Quarter the cherry tomato and place on top of the spinach.
- Spread the Tunworth around the spinach and tomato.
- Add the torn basil leaves, then season with salt and pepper.
- Crack the egg and gently add it to the centre of the dish.
- Without breaking the yolk, pour the double cream over the egg.
- Sprinkle your grated Trotter Hill over the dish.
- Place in the centre of your pre-heated oven and bake for 8-10 minutes.
- Leave to cool and enjoy!
