Possum’s Recipe Book

Photography by J C Hugo Richardson

Eggs A La Dreux              

Serves 2-4

4 eggs
250g of bacon – finely chopped
¼ chorizo – finely chopped
50g butter
1 dessertspoon parsley – finely chopped
4 small rounds buttered Baguette or Round Milk Loaf toast
Cayenne
Sea salt
Black pepper
 
Method
 
Pre-heat oven to 160C(Fan)
 
Cook bacon and chorizo in a fry pan until cooked.
Take off heat and mix with parsley.
Coat 4 deep patty-pans or 1 larger oven-proof pan thickly with butter.
Cover the base with a layer of bacon and chorizo.
Break and egg into each pan, making sure you keep yokes whole.
Sprinkle with cayenne, salt and pepper and a little piece of butter.
Place the patty-pans in a deep baking dish, surrounding them to 
half the depth with boiling water.
Cook in the oven until whites are set.
 
Have ready the rounds of toast to either eat with the eggs or 
dish the eggs onto the buttered toast and serve.
 
Serve with toast and mixed salad.

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