Cheesed (off) Eggs

THIS week’s delicious recipe is courtesy of publisher Random House’s Giving Back Childhood: Childhood Memories And Recipes From 50 Well-Known And Big-Hearted South African Heroes, which is available from Exclusive Books. We are featuring Derek Watts and his Cheesed (off) Eggs recipe.

Derek Watts - Cheesed (off) Eggs Derek Watts - Cheesed (off) Eggs

“Interviewers always seem to ask: ‘How would you like to be remembered?’
 I say, ‘Maybe… He was a nice guy – most of the time – and he made the best cheesed eggs known to mankind!”
– Derek Watts

Cheesed (off) Eggs


A knob of butter
Eight extra-large eggs (Because everybody will want seconds!)
60ml Milk
200g Tasty cheese of your choice, grated
Salt and pepper to taste

Cheesed (off) Eggs


Preheat the oven to 2200C. Grease eight individual serving ovenable ramekins with butter and line them with greaseproof paper.
Show off your cracking skills as you crack an unbroken egg into each dish. Over an upturned tablespoon, pour a thin layer of milk over each egg. Season each with a pinch of salt and pepper. Dividing equally, sprinkle the cheese over the tops.
Carefully place the ramekins in the oven and bake for about five minutes, or until the cheese bubbles and is golden brown and the egg whites are opaque. (You can relax with a cappuccino while you wait for them.)
Remove your cheesed eggs from the oven (using your oven mitts, of course) and enjoy one of the most delicious (and banting-friendly) brekkies you have ever had!

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Office manager and magazine cook Vera Fourie is the talent behind the culinary creations that are so popular with our readers. When she isn’t cooking up mouth-watering food, Vera handles all the admin in the oftentimes hectic people magazine offices. At home she’s a devoted wife, mother and grandmother, and, if that isn’t enough, she also loves doing needlework, puzzles and crochet. She’s one busy cook(ie)!

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