What can I use instead of Vacherousse cheese?

A good quality Brie or Camembert. Either makes an excellent substitute for Vacherousse d'Argental, melting softly around the eggs. Tear it into small pieces and scatter it around the eggs before the pan goes back into Charlie.

How do I keep the yolks runny in baked eggs?

Watch the whites rather than the clock. Bake the eggs for 5 minutes, add the sourdough to toast alongside, then take the pan out as soon as the whites are just set and the yolks are still golden and runny. Charlie should sit at 180°C (355°F).

What pan should I use for baked eggs with Sobrasada?

A small 8 inch cast iron skillet works best. It holds heat well in Charlie, so the Sobrasada releases its oils quickly and the eggs cook evenly. Set it on the cooking rack on a lower runner, second or third from the bottom.

What do I serve with baked eggs and Sobrasada?

Toasted sourdough for dipping. Drizzle the slices with olive oil and toast them on the rack alongside the eggs, then finish the pan with honey. It works as a sharing starter or a lazy weekend brunch for 2 to 3 people.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Baked Eggs with Sobrasada, Vacherousse Cheese and Honey

Name: Baked Eggs with Sobrasada, Vacherousse Cheese and Honey
Prep time: 10 min
Cook time: 15 min
Yield: 2 to 3
Cuisine: Spanish
Ingredients: 100 to 150g Sobrasada; 2 to 3 high-quality eggs; 100g Vacherousse d'Argental cheese (cut or torn into small pieces); 3 sprigs Fresh thyme; 2 to 3 slices Sourdough or bread of choice (sliced); 2 tsp Good quality honey (for drizzling); 1 tbsp Extra virgin olive oil (for drizzling on bread)

Olly Woolnough of Meat Matters shared this generous brunch of baked eggs, sobrasada and Vacherousse d'Argental cheese. A little honey finishes the spicy sausage and melted cheese. Bake it in Charlie and reach for toasted sourdough. There's a lot worth scooping up.

Olly WoolnoughButcher

Bake

Prep10 minutes

Cook15 minutes

Serves2 to 3

DifficultyEasy

Oven temperature180°C (355°F)

RackCharlie Oven Cooking Rack on the lower rack (second or third runner from the bottom)

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

100 to 150g Sobrasada
2 to 3 high-quality eggs
100g Vacherousse d'Argental cheese (cut or torn into small pieces)
3 sprigs Fresh thyme
2 to 3 slices Sourdough or bread of choice (sliced)
2 tsp Good quality honey (for drizzling)
1 tbsp Extra virgin olive oil (for drizzling on bread)

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Stag British Premium Lumpwood Charcoal£96.50
Charlie Oven Tongs 55cm£40.00
Charlie Oven Cooking Rack£280.00

Method

Setting up Charlie

Light half a football of charcoal in the Charlie Oven
Allow the oven to preheat to around 180°C (355°F)
Set the cooking rack to the 2nd or 3rd runner from the bottom for medium, direct heat

Tear or portion the Sobrasada into small, rough pieces and place them in a small 8-inch cast iron skillet or pan.
Place the skillet in the Charlie Oven and cook for 5 minutes, allowing the Sobrasada to release its rich, deep oils.
Carefully remove the hot pan and set it aside on a heat-safe surface.
Rearrange the Sobrasada in the pan to create space for the eggs.
Crack the eggs directly into the pan over the Sobrasada.
Scatter the Vacherousse cheese pieces around the eggs.
Add 3 fresh thyme sprigs for aroma and flavour.
Return the pan to the Charlie Oven and bake for another 5 minutes.
After 5 minutes, place the 2 to 3 sourdough slices (coated with 1 tbsp olive oil in total) onto the rack to toast alongside the eggs.
Bake until the egg whites are just set but the yolks remain golden and runny.
Remove the skillet and charred sourdough from the oven. Drizzle 2 tsp honey over the eggs and Sobrasada, and serve immediately with the toasted sourdough for dipping.

Tips

Use a small 8-inch cast iron skillet for the best results, as it retains heat beautifully from the Charlie Oven
Keep the egg yolks runny for a good dipping consistency with the charred sourdough
If you cannot find Vacherousse d'Argental, a good quality Brie or Camembert makes an excellent substitute
Drizzle over plenty of honey: the sweet and savoury contrast is what makes this dish special
This recipe works brilliantly as a sharing starter or a lazy weekend brunch

More recipes

The cook

Olly Woolnough

Butcher

Olly Woolnough runs Meat Matters, a Gower-based butchery specialising in dry-aged Welsh beef from Pembrokeshire ex-dairy cows, sold direct in weekly releases.

Frequently asked questions

What can I use instead of Vacherousse cheese?

A good quality Brie or Camembert. Either makes an excellent substitute for Vacherousse d'Argental, melting softly around the eggs. Tear it into small pieces and scatter it around the eggs before the pan goes back into Charlie.
How do I keep the yolks runny in baked eggs?

Watch the whites rather than the clock. Bake the eggs for 5 minutes, add the sourdough to toast alongside, then take the pan out as soon as the whites are just set and the yolks are still golden and runny. Charlie should sit at 180°C (355°F).
What pan should I use for baked eggs with Sobrasada?

A small 8 inch cast iron skillet works best. It holds heat well in Charlie, so the Sobrasada releases its oils quickly and the eggs cook evenly. Set it on the cooking rack on a lower runner, second or third from the bottom.
What do I serve with baked eggs and Sobrasada?

Toasted sourdough for dipping. Drizzle the slices with olive oil and toast them on the rack alongside the eggs, then finish the pan with honey. It works as a sharing starter or a lazy weekend brunch for 2 to 3 people.