Three staples of the Turkish breakfast table — clotted cream, honey and walnuts — meet baked eggs in a single dish. A caramelised walnut-honey layer forms a crisp top while the clotted-cream egg custard bakes soft underneath.
Preheat the oven to 170°C. Melt half the butter and brush it over the base and sides of the baking dish.
Melt the remaining butter in a pan and toast the walnuts for 3-4 minutes. Stir in the honey and keep stirring off the heat until it thickens; honey burns fast, so do not step away.
Whisk the eggs, clotted cream, salt and black pepper and pour into the prepared dish. Bake in the preheated oven for 45 minutes, until the edges are set and the centre still has a slight wobble.
Spoon the caramelised walnuts over the baked eggs and serve hot.
Do not pour the egg-cream mixture into the dish before the oven is fully preheated; a lukewarm oven turns the eggs rubbery. Do not walk away while caramelising the walnut-honey layer, honey burns quickly. Allergens: contains egg, milk and dairy (clotted cream, butter) and tree nuts (walnut).
If you cannot find clotted cream, room-temperature cream cheese is a reasonable substitute; the texture is similar but the flavour turns slightly tangier.
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