Egg Cobbler for the Remoska



  • 4 eggs, hard-boiled and chopped
  • 100g (4oz) bacon or ham, cooked and chopped
  • 300ml (10floz) cheese sauce (made with mature cheddar)
  • 100g (4oz) butter, melted
  • 50-75g (2-3oz) fresh breadcrumbs
  • 1 tomato, sliced
  • butter for greasing


  1. Mix together the eggs, bacon or ham and the cheese sauce and, in a separate dish, combine the butter and breadcrumbs
  2. Butter the Remoska.
  3. Make alternate layers of the two mixtures in the Remoska, ending with the breadcrumbs.
  4. Arrange the tomato on top and season with salt and pepper.
  5. Cook for approx. 15-20 minutes.