What do you picture the Royal Family tucking into at mealtimes? Perhaps roast pheasant or caviar served within the grandeur setting of Buckingham Palace?
A particular recipe from Clarence House reveals that Royal cuisine needn't always be quite so elaborate or extravagant. In fact, there is a straightforward dish frequently favoured by King Charles that can be effortlessly recreated in your own kitchen.
The dish, dubbed 'Cheesy Baked Eggs', was unveiled in 2020, when our present sovereign was still the Prince of Wales. Officials from Clarence House's Instagram profile maintain it can be prepared using an assortment of cheeses alongside six additional components.
"One thing that undoubtedly brings many of us great comfort is good food," His Majesty said at the time during the height of the Coronavirus pandemic. "It is, therefore, deeply troubling to learn that this crisis risks destroying one of the most wonderful joys in life – British cheese!"
Should you fancy attempting some Royal culinary endeavours, Clarence House suggests assembling the following components:
Start your preparation by buttering a baking tray and covering this with wilted greens and tomatoes to create an inviting base. Position these around the dish's edges, forming a centre hollow.
Once the foundation is established, sprinkle the creamy cheese and shredded basil over it. During this phase, you might opt for seasoning and even some sliced cold meats, though this remains entirely optional.
When you've constructed the well, break an egg into the centre. Then, add 80ml of double cream, topped with a generous sprinkling of grated hard cheese. "Place in a hot oven (180C) for eight to 10 minutes," instructions from Clarence House continue. "Let it stand for a few minutes before eating."
King Charles isn't the sole Royal Family member who savours baked eggs. Queen Camilla's son, Tom Parker Bowles, also treasures a comparable dish, having enjoyed it regularly throughout his youth.
"Baked eggs, also known as Oeufs en Cocotte, have long been a staple of the royal table, from Queen Victoria to the present day," he wrote in his recently published book, Cooking & The Crown, according to the Express.
He continued: "This was also a favourite dish from my childhood, usually devoured when we returned home from our holidays, when the fridge and larder were bare. My mother would use eggs from our chickens."
Tom's culinary book, 'Cooking & The Crown', boasts over 100 recipes spanning from Queen Victoria's era to King Charles III. It showcases lavish dishes such as 'Pommes Elizabeth' and 'Pudding au Pain et aux Cerises', alongside various straightforward recipes ideal for trying at home.
