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Alpine Eggs

Did you know that Delia has been showing us how to cook for over 30 years? Proof that Delia's recipes are timeless is this easy supper dish, her very first televised recipe, shown in September 1973 in 'Family Fare'. This never fails to please and is the quickest supper dish for any number of people – including one.

 Alpine Eggs

  Serves 3

 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).
Oven temperatures and Conversions
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You will also need a shallow oval baking dish.

This recipe has also appeared in Delia Smith's Complete Cookery Course, One is Fun! and Delia's Vegetarian Collection.


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.


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