We’re thrilled to announce that we’re creating an Eskleigh recipe book, and we need your help! Have you got Grandmas secret pudding recipe or a family favourite that you’re willing to share? Send your culinary creations to recipes@eskleigh.com.au

Last week Vivien Tan sent it a fabulous egg recipe.

Gooey Baked Eggs with Soldiers

A comforting twist on a classic—perfect for breakfast or a light meal.

Serves: 2

Prep Time: 5 minutes
Cook Time: 10–15 minutes

Ingredients

4 large free-range eggs
4 slices of fresh bread (white, wholemeal, or sourdough)
Olive oil (for greasing)
A generous handful of grated cheese (cheddar for flavour + mozzarella for gooeyness, or use a pizza mix)
Butter (for spreading)
Salt and freshly ground black pepper (to taste)

Method

1. Prepare the pots

Lightly grease two mini cocottes or small ovenproof pots with olive oil.

2. Add the eggs and cheese

Crack two eggs into each pot.
Use a fork to gently prick the yolks and give them a swirl.
Add a generous amount of grated cheese on top.
Season lightly with salt and pepper (remember, cheese can be salty—less is best).

3. Bake the eggs

Place the pots in a preheated oven at 180°C (350°F).
Bake for 10–15 minutes, depending on how gooey you like your eggs.

4. Make the soldiers

While the eggs bake, toast the bread until golden.
Spread with butter and slice into strips—your “soldiers.”

5. Serve and enjoy

Remove the baked eggs from the oven and serve immediately with the buttery soldiers for dipping.

Tips & Variations

Add a sprinkle of smoked paprika or chili flakes for extra flavour.
Try sourdough or rye bread for a rustic twist.
For a richer taste, use cultured or salted butter.
For an Aussie version you can use vegemite on your soldiers