Cheesy Bacon and Pepper Baked Eggs recipe

Make sure the oven is fully up to temperature before the dishes go in so the eggs start setting immediately rather than weeping. If you are using fan, keep the oven shelf in the middle for the most even heat.

Let the butter foam but not brown; if it starts turning nutty and dark, lower the heat slightly so the bacon renders without catching. You want the rashers to take on a little colour and crisp at the edges, not go brittle all over.

Aim for softened peppers with a slight bite rather than collapsed strands, and stir often so they pick up flavour from the bacon fat without scorching. If the pan looks dry, add the tiniest knob of butter rather than turning the heat up.

Choose dishes that are just large enough for the mixture to sit fairly snugly, which helps the eggs hold together and bake evenly. If the filling is spread too thinly, the eggs can overcook before the yolks stay soft.

Use a gentle folding motion so the dairy loosens the filling without turning it into a smooth paste. Stop as soon as you see marbling from the cottage cheese, which gives a better creamy-textured finish.

Grate the cheese finely so it melts quickly in the oven and forms a savoury top rather than a heavy crust. Add the black pepper now so it can perfume the mixture instead of sitting only on the surface.

Make the well deep enough to cradle each egg white, but not so deep that the filling underneath disappears completely. Crack each egg into a small cup first if you want to avoid broken yolks or stray shell.

Bake until the whites around the edges look opaque and just firm, with a slight wobble still in the centre from carryover heat. Pull the dishes out as soon as the yolks tremble when nudged, because they will continue setting for a minute or two.

Serve immediately so the yolks stay glossy and the cheese remains soft rather than rubbery. A final crack of pepper is best done at the table, where it stays fragrant and sharp.