Potted Swiss cheese eggs

Now, I know it’s the New Year and you’re all busy quaffing smoothies from your Nutribullets but let’s take a break and have some breakfast. Everyone knows breakfast is the best time of day to eat cheese… Probably.
Anyway, admittedly I’ve been on a health kick too – my wine paunch has alarmingly turned into a wine gut over the festive season. Something has to be done! Although, it’s the eighth of January and I’ve already grown tired of soup, oat cakes and those annoyingly small loaves of bread. IT’S TIME TO EAT SOME CHEESE! So fuck the diet, grab the sourdough and lets have a dippy egg and cheese party. Bran flakes can wait.

Potted Swiss cheese eggs
Serves 2 / Hands on time 15 mins / Total time 25 mins / V
You’ll need: 4 ramekins
4 large eggs
1 heaped tsp unsalted butter
1 heaped tsp plain flour
70g vegetarian cheddar or Gruyere* cheese, finely grated
½ tsp Dijon mustard
100ml semi-skimmed milk
¼ tsp nutmeg
Handful fresh parsley, chopped
Toast and butter to serve (optional)

Method
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. Finely grate all the cheese and put to one side. In a small saucepan, melt the butter over a low heat and then whisk in the flour until the lumps are removed.
2. Leaving a small handful of cheese to one side for the topping, add the rest to the pan and whisk in the milk bit by bit. Add the mustard, nutmeg and season with salt and pepper. Once the cheese sauce is nice and smooth, take off the heat.
3. Crack an egg into each ramekin and divide the cheese sauce between each. Sprinkle with the remaining cheese and top with chopped parsley and season.
4. Place on a baking tray and bake on the middle shelf for 12-14 mins or until the whites have set and the yolks are still soft – keep an eye on these or they can easily overcook.
5. Meanwhile, toast the bread and spread with butter. Remove the potted eggs from the oven (they will be very hot so be careful). Serve topped with chopped parsley and buttered toast.

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