• 30 g/ 1 oz butter, plus more for greasing
• about 60 g/ 2 oz breadcrumbs
• 4 eggs
• salt and pepper
• 85 g/ 3 oz Cheddar cheese, grated
• 300 ml/ ½ pt double 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.