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Prep 10 minCook 25 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
400 g potatoes, skins on, thinly sliced
4 eggs (204 g)
40 g cheddar, grated
20 ml extra-virgin olive oil (18 g)
8 g chives, snipped
1 g iodised table salt
Ground black pepper, to taste
Method
Heat the oven to 200C/400F.
Warm the oil in an ovenproof frying pan over medium-low heat and cook the potato, covered, for 12-15 minutes, turning now and then, until tender enough to cut with a spoon.
Season, then make four hollows in the potato and crack an egg into each.
Scatter the cheddar around the eggs rather than over the yolks, and bake 8-10 minutes, until the whites are set and the yolks still move when you tip the pan.
Scatter the chives over and grind pepper on.
Serve
A soft yolk is not fully cooked. Guidance is to avoid undercooked egg if you are pregnant, over 70, under 2, or your immune system is low or suppressed — which includes many people on immune-modifying medicines. Cook the yolk through instead: the dish still works.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
Recipes whose current method records no more than 10 minutes of active preparation before or around cooking.
Baked Eggs with Potato and Cheddar
Serves 2 · Prep 10 min · Cook 25 min
Potatoes softened in the pan, eggs cracked over and baked until just set, with a little cheddar. Filling without being heavy.
Ingredients
400 g potatoes, skins on, thinly sliced
4 eggs (204 g)
40 g cheddar, grated
20 ml extra-virgin olive oil (18 g)
8 g chives, snipped
1 g iodised table salt
Ground black pepper, to taste
Approximate per serving
1702 kJ / 406.8 kcal · protein 21.8 g · carbohydrate 23.5 g · fibre 2.4 g · fat 24.4 g · sodium 489.3 mg
Method
Heat the oven to 200C/400F.
Warm the oil in an ovenproof frying pan over medium-low heat and cook the potato, covered, for 12-15 minutes, turning now and then, until tender enough to cut with a spoon.
Season, then make four hollows in the potato and crack an egg into each.
Scatter the cheddar around the eggs rather than over the yolks, and bake 8-10 minutes, until the whites are set and the yolks still move when you tip the pan.
Scatter the chives over and grind pepper on.
Serve
A soft yolk is not fully cooked. Guidance is to avoid undercooked egg if you are pregnant, over 70, under 2, or your immune system is low or suppressed — which includes many people on immune-modifying medicines. Cook the yolk through instead: the dish still works.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Everyday cooking that takes reflux seriously: your own triggers rather than a blanket banned list, and evenings that sit lighter before bed, which is what current guidance supports. It works alongside your treatment, and some symptoms need a doctor rather than a different dinner.
