The Coronation of King Charles III takes place at London's Westminster Abbey on May 6 and the event will see celebrations across the country and beyond. I for one will be getting my bake on during the upcoming bank holiday weekend as I entertain visiting friends and family.
This week I learnt that His Majesty The King's favourite breakfast was cheesy baked eggs. Intrigued to see what all the fuss was about, I followed a recipe by royal chef Darren McGrady (who is brilliant by the way!) He spent 11 years as private chef for the Queen, Princess Diana, Princes William and Harry at Buckingham Palace, Kensington Palace and travelled around the world with them.
Chef McGrady said on his YouTube channel, which has a whopping 300k subscribers: "King Charles is a huge fan of eggs and cheese. No wonder this is one of his favourite dishes. It's delicious with warm crusty bread for breakfast, brunch or even dinner and simple to make too."
READ MORE: The simple royal shortbread recipe with hidden ingredient the Queen enjoyed at Balmoral
Chef McGrady's recipe was indeed very easy to follow and it took less than 10 minutes to make from start to finish, including cooking time. I didn't have most of the ingredients to hand as it called for spinach, different cheeses, fresh basil leaves and cream.
However, I nipped to my local supermarket and was able to pick everything up quickly. While I do love melted cheese, for me, this recipe was a bit too cheesy, especially for breakfast. However, served with a fresh baguette with a glass of red, reminded me of an indulgent evening fondue.
Royal cheesy baked eggs recipe by Darren McGrady
- Handful of fresh spinach
- 1 tomato cut into bite size chunks
- 60g brie
- 60g grated hard cheese (a mix of red and yellow is ideal)
- 1 egg
- 60ml heavy cream
- 2 fresh basil leaves
- 2 slices Prosciutto or chopped cooked bacon (optional)
Method
- Grease a a small ovenproof dish and line with wilted spinach, making a small well in the centre. Place the tomato on top of the spinach.
- Arrange the soft cheese around the dish amongst the tomatoes. Add the torn basil leaves and the optional Prosciutto. Season with salt and pepper.
- Crack the egg into the centre of the spinach.
- Pour the heavy cream over the egg - avoid breaking the yolk. Sprinkle with grated hard cheese.
- Place in a hot oven (180C) for 8-10 minutes. Let it stand for a few minutes before eating.
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