Warm Sweetcorn and Cheese Egg Bake recipe

Let the oven fully reach temperature before the dish goes in so the eggs start setting immediately rather than sitting and turning watery. A thin sheen of grease is enough; too much can make the base greasy.

Cut the onion very finely so it softens in the bake instead of staying sharp and crunchy. Keep the sweetcorn in an even layer so the finished egg bake slices more neatly.

Whisk until the mixture looks uniformly pale yellow with no streaks of unbeaten white. Stop once combined; over-whisking can make the bake puff up then sink more unevenly.

Fold the cheese through lightly so it is distributed without clumping at the bottom. Pour slowly into the corners of the dish to avoid disturbing the onion and sweetcorn layer.

Watch for the top to turn a deep golden brown at the edges while the centre still has a slight wobble. If it browns too quickly, cover loosely with foil to stop the cheese scorching.

Use the standing time so the centre firms up enough to cut cleanly without running. Serve while still warm, as it will be at its softest and creamiest then.