This high-cholesterol treat is an easy concoction of eggs, cheese and breadcrumbs, baked in cream.
Preheat the oven to 190°C/375°F/gas 5 and butter an ovenproof dish, then scatter a single layer of breadcrumbs over to coat the base.
Break the eggs into the dish, then scatter more breadcrumbs to coat. Dot with butter and season to taste with salt and pepper, then strew with the grated Cheddar cheese and a few more crumbs. Pour over the double cream and bake for 15–20 minutes, until lightly coloured and bubbling. The yolks should still be runny.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.