Cheesy Baked Eggs are a beloved dish of King Charles, and I’m excited to share my own take on a recipe he released during the lockdown. This dish is not only easy to prepare but also perfect for serving a crowd, making it a deliciously satisfying option for any occasion.
Per Cheesy Stuffed Crepe
- 1 Large crepe or buckwheat galette, shop-bought or homemade
- 60g/ Large handful rainbow chard or baby spinach
- 20g / 4-5 Sundried tomatoes or a small handful of cherry tomatoes
- 30g Soft cheese
- 1–2 Slices charcuterie (optional, omit if vegetarian)
- 1 Clarence Court egg
- 30g Firm local cheese like Cornish mature cheddar, Red Leicester or similar
- 30ml Double cream
- Start by preparing your pancakes*/crepes, if cooking them from scratch.
- Prepare your spinach by removing the stalks, thinly slicing these, and then roughly chopping the spinach leaves. If you’re using baby spinach you can skip this step and go straight to cooking.
- Halve your sundried tomatoes or cherry tomatoes.
- Place a frying pan on a medium heat, add a drizzle of olive oil, and then your spinach stems. Sauté until just soft then toss in the leaves. Continue to sauté until the spinach is wilted. Season to taste then remove from the pan.
- Place your crepe into the centre of a baking sheet. Arrange the spinach in the centre, leaving a well in the middle to nestle in the egg. Dot your soft cheese, sundried tomato, and charcuterie around the spinach, then crack your egg gently into the centre.
- Fold in the edges of the crepe to form a square, and secure the filling. Ensure that there’s some overlap on your crepe edges so the cream and filling doesn’t ooze out.
- Scatter your firm grated cheese over the egg then gently pour the double cream over the egg and yolk.
- Preheat your oven or air fryer and cook your cheesy baked egg crepe as directed.
If cooking for a crowd, prepare as many cheesy crepes as you require on a square of baking paper, adjusting the recipe quantity as needed. Fillings can even be customized to your guests’ preferences! Use the baking paper easily transfer the finished stuffed crepes onto a large baking sheet. Bake as directed below
In The Air fryer: Preheat to 170°C/ 302°F. Once hot, place the baking tray into the air fryer basket. Close the basket and cook your crepe for 8 minutes (soft yolk) or up to 10 minutes for a firmer yolk. Once the air fryer is done cooking, rest the crepe in the warm basket for 2 minutes to complete the cooking.
In The Oven: Preheat to 180°C/ 356°F. Once hot, place the baking tray into the oven. Cook your crepe for 8 minutes (soft yolk) or up to 10/11 minutes for a firmer yolk. Once the time is up, remove the crepe from the oven and allow to sit for 2 minutes before serving.
- Serve immediately.
For our American audience, in this instance the pancakes I’m referring to are also known as crepes.
- Prep Time: 8
- Cook Time: 12
- Category: Breakfast
- Method: Air fryer
- Calories: 673.73kcal
- Sugar: 22.6g
- Sodium: 863.44mg
- Fat: 47.18g
- Saturated Fat: 24.16g
- Unsaturated Fat: 9.47g
- Trans Fat: 1.15g
- Carbohydrates: 35.97g
- Fiber: 4.11g
- Protein: 25.48g
- Cholesterol: 287.32mg
Keywords: Cheesy Baked Eggs, Crepes