Creamy Cheesy Baked Eggs with Salsa recipe

Let the oven come fully up to temperature so the dishes start cooking immediately rather than slowly warming, which can make the eggs spread before the whites begin to set.

Soften the butter first if it is fridge-cold, then sweep it right into the corners and up the sides to prevent the yoghurt and egg from sticking and catching brown at the edge.

Stir the yoghurt in the pot if it has separated, then spread it evenly so the eggs sit level; a smooth base helps the whites set more uniformly.

Make the hollow just deep enough to hold the egg without breaking the yoghurt base, and crack each egg into a small cup first so you can slide it in neatly and avoid shell fragments.

Keep the cheese mostly on the yoghurt and around the eggs rather than covering the yolks completely, so it melts into a golden top without insulating the centres from the heat.

Watch for the whites to turn opaque around the edges first and give the dish a gentle nudge: the yolks should still wobble slightly in the middle when you remove them, as they will firm up a little from residual heat.

Rest them for under a minute if needed while you butter the toast, then serve at once so the yolks stay silky and the cheese remains molten rather than turning leathery.