Baked eggs with Mrs Kirkham's Lancashire cheese

Cheese-maker Graham Kirkham of Mrs Kirkham’s Lancashire Cheese has a favourite way to cook his creation that is creamy Lancashire – they way his mother (Ruth – the ‘Mrs Kirkham’) taught him





  • 500g Mrs Kirkham's Lancashire, crumbled

  • 4 eggs

  • 2 ripe vine tomatoes, thinly sliced

  • Black pepper

  • Fresh crusty bread to serve


  1. Lightly butter four small dishes and divide the Lancashire between them. Make a well in the cheese in each dish and crack in an egg.

  2. Arrange the slices of tomato around the dishes and season with black pepper.

  3. Place the dishes in a deep-sided frying pan with about 2cm of water and cook on the hob until the eggs are set to your liking or pop into a pre-warmed oven at 160 degrees for 12 –14 minutes or until the cheese is melted and the egg is still ‘dippy’

  4. Serve immediately with fresh crusty bread for dipping.


Kings Lane, Snitterfield, Stratford upon Avon CV37 0QA

TEL.01789 731807

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