One of my favorites as a kid. My mother would make this dish early on a Saturday night during the cold winter months  It would take her a couple of hours in the coal fired oven we had, but thanks to modern technology, it now is a quick dish.

I have it for my breakfast.

This was passed this on to my step son who is a chef, and apparently it has become a popular snack in the Bridgend/Port Talbot area and refered to as a Dilwyn.

• Cheddar cheese
• One egg
• Dried onion flakes
• Salt and pepper to taste

• Cut cheese into small pieces and line a greased oven proof dish.
• Crack the egg into the dish, then make sure that the yoke is broken and spread around.
• Add the dried onions to the egg.
• Cover with more cheese. (Sometimes I use grated cheese, but prefer chunks)
• Grate the salt and pepper over the mix.
• Place in an 850 watt oven for 1 minute 45 seconds (again this varies according to taste).

"Serve on buttered toast. But I prefer it sandwiched between two layers of toast." - Dilwyn