Best Ever Hangover Eggs

Serves 2 (or you can eat both yourself if you don’t tell anyone)

80g chorizo, sliced
200ml double cream
1 tbsp tomato purée
2 large, free-range eggs
3 tbsp grated Parmesan
Salt and pepper

Heat to oven to 170c. Mix the cream with the tomato purée and season. Mix in 2 tbsp of the grated Parmesan.

Split the slices of chorizo between two large ramekins. Lay neatly in the bottom.

Put a quarter of the cream mixture into each ramekin. Crack an egg into each. Add the rest of the cream mixture and top with the remainder of the Parmesan.

Cook in the oven for about 10/11 mins or until the whites are cooked but you still have runny yolks. Remove from oven and leave to sit for a moment while you slice the fresh crusty bread.

Dig in. You will need a spoon.