Bacon and Cheddar Egg Bake recipe

Let the oven come fully up to temperature before the dish goes in so the bake starts setting evenly rather than sitting and drying at the edges. Spread the butter in a very thin, even layer, especially into the corners, to stop the egg sticking and to encourage a light golden underside.

Keep the heat at medium rather than high so the bacon renders its fat and turns crisp without catching; if it starts to smoke, lower the hob straight away. Drain it briefly on kitchen paper so excess fat does not make the bake greasy.

Whisk just until the yolks and whites are fully combined and the mixture looks homogenous and pale yellow; over-whisking can make the finished texture a little spongy. Taste a tiny spoonful before adding the bacon and cheese, because the cheddar and bacon will contribute plenty of salt later.

Stir only until the cheese and bacon are evenly distributed so you do not beat too much air back out of the custard. If the mixture seems very warm, let it cool for a minute so the cheese does not begin to clump.

Give the dish a gentle tap on the worktop to remove any trapped air bubbles and help the mixture settle into the corners. Leave a little room at the top of the dish, as the eggs will puff slightly in the oven.

Look for the centre to wobble only slightly when you nudge the dish; if it sloshes, it needs more time, but if it is fully firm it may already be overcooked. Resting lets the heat finish the set, so do not skip it or the slices may collapse when cut.