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The Recipes

Baked Eggs with Avocado


  • 4 Medium Free Range Eggs
  • 1/2 Ripe Avocado, peeled, destoned, thinly sliced
  • 50g Pilgrims Choice Lighter, Mature/Extra Mature/Vintage, grated
  • Small Handful of Fresh Spinach Leaves
  • Small handful of Flat Leaf Parsley, torn
  • 1/2 tsp Chilli Flakes
  • 1 tbsp Olive Oil


  1. Preheat the oven to 220C/200C Fan/Gas Mark 6. In an oven proof pan over a medium low heat, drizzle in a little olive oil scatter in the spinach leaves crack the eggs on top and arrange the avocado slices around the egg yolks. Top with grated cheese and a pinch of chilli flakes.
  2. Bake the eggs in the oven for 6-8 mins until the whites are set but the yolks are still runny
  3. Garnish with the flat leaf parsley and serve immediately with toasted sourdough.