Welsh Eggs

Prep Time
Cook Time
Ready In

"ZWT6 - Great Britain"

Original recipe yields 6 servings


  • Serving Size: 1 (149.7 g)
  • Calories 266.4
  • Total Fat - 17.5 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 437.7 mg
  • Sodium - 432.1 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0 g
  • Sugars - 0.6 g
  • Protein - 24.3 g
  • Calcium - 403.6 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.

Step 2

Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.

Step 3

Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.

Step 4

Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.

Step 5

Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.

Tips & Variations

No special items needed.



I have made this twice (each time scaled back for 1 serve) and each time with very different results. Each time I baked at 175C fan forced, the first time I used a smaller ramekin with a small surface area and after 20 minutes they were perfect the second time (which I photographed) was a small quiche dish with a larger surface area and after 20 minutes they were very well cooked so the dish you use will make a difference, the larger the surface area the less time required. Thank you ElaineAnn, made for Alphabet Soup tag game.

review by:
(1 May 2016)