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.
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