If you are tired of your usual jam on toast or cereal with milk, consider trying a dish that is not only visually appealing but also packed with cheese and favoured by royalty. A recipe from Clarence House reveals that royal cuisine does not always have to be elaborate. King Charles III often enjoys a simple dish called 'Cheesy Baked Eggs,' which was shared in 2020 when he was still Prince of Wales. The recipe uses various cheeses and just six other ingredients, making it easy to prepare at home.
Background
'One thing that undoubtedly brings many of us great comfort is good food,' His Majesty said at the time during the height of the Coronavirus pandemic. 'It is, therefore, deeply troubling to learn that this crisis risks destroying one of the most wonderful joys in life – British cheese!'
Ingredients
If you want to try some royal cooking, Clarence House recommends gathering these ingredients:
- Double cream, 80ml
- Torn basil leaves
- Hard grated cheese (e.g., Old Winchester), 15g
- One egg
- Optional: charcuterie/cold-cut meats
- One cherry tomato or sundried tomatoes
- Wilted spinach, 100g
- Soft cheese (e.g., Tunworth, Gold Cenarth or other strong soft cheese), 35g
Preparation
Start by greasing your baking dish and lining it with wilted greens and tomatoes. Arrange these around the dish, leaving a hollow in the middle. Once the base is ready, scatter the creamy cheese and chopped basil across it. You can also add seasoning and some sliced cold cuts, though this is optional.
After creating the well, season with salt and pepper, then crack an egg into the middle. Pour in 80ml of double cream without breaking the yolk and finish with a generous covering of grated hard cheese.
'Place in a hot oven (180C) for eight to 10 minutes,' instructions from Clarence House continue. 'Let it stand for a few minutes before eating.'
Royal Connection
It is not just King Charles who loves the baked eggs. Tom Parker Bowles, Queen Camilla's son, also enjoys them. 'Baked eggs, also known as Oeufs en Cocotte, have long been a staple of the royal table, from Queen Victoria to the present day,' he wrote in his recently published book, Cooking & The Crown. He continued: 'This was also a favourite dish from my childhood, usually devoured when we returned home from our holidays, when the fridge and larder were bare. My mother would use eggs from our chickens.'
Tom's culinary book, Cooking & The Crown, features over 100 recipes spanning from Queen Victoria's era to King Charles III. It includes stunning dishes such as 'Pommes Elizabeth' and 'Pudding au Pain et aux Cerises', with many simple recipes ideal for home cooking.
