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For 2

This comes originally from the little deli I first worked in, in Rotherhithe. It was set right by the Thames, and was a dream world of fun with fellow delistress Lulu, fantastic evenings of cooking and dancing. She taught me how to woo in an apron. These creamy eggs were a best-seller there, and are in my shop too. It’s so cherished that on a Saturday morning it’s pretty much all we make. The chilli jam surprises everyone, as the sweet spiciness works just right with the velvety eggs. I use Tracklements, but if pushed, sweet chilli sauce would do. It’s the ultimate hangover cure according to my oldest girlfriend, Doctor Helen, combined with a feisty Fentiman’s ginger beer, a macchiato, and a sparkling water, all consumed in unison by those in the know. Sometimes I make it mid-afternoon for a snack too.

6 medium free-range eggs

200ml single cream a generous pinch of Maldon sea salt

1 ciabatta loaf butter for the ciabatta

4 fine slices of prosciutto

2 tablespoons chilli jam freshly ground black pepper

Crack the eggs into a microwaveable bowl. Lightly beat them with the cream and salt, so that there are still some defined yellow and white bits. Slice the ciabatta and place under a low grill, dough side up, in order to crisp up and lightly brown. Place the eggs in the microwave for 1 minute. With a fork, scrape around the edges of the bowl and break up any firmer bits. Return it to the microwave for another minute and repeat the process. It may need a further 20 seconds. Be careful not to overcook the eggs. They should be creamy and delicious and lightly risen, which, remarkably, the microwave is perfect for. They continue cooking once they are removed from the bowl, so if in doubt, do slightly undercook them.

If you do not own or prefer not to use a microwave, making them old-school style is great too. For this, melt a little extra butter in a medium pan. Beat together the eggs, cream and salt while the butter is slowly warming. Add this to the pan, and continually stir with a flat-ended wooden spoon to keep pulling up the cooked layers of egg that are created at the bottom of the pan. When the eggs are still pretty liquid but forming enticing sunny lumps, remove from the heat to sit for a few minutes. Just as with the microwave method, the eggs will continue cooking even when removed from the heat. And so, by removing them early, this is how to get them perfectly creamy and not overdone.

Once removed from the grill, lather the ciabatta with butter, arrange on two plates with the prosciutto and chilli jam, and divide the eggs between the plates. Scrunch over a hefty dose of ground black pepper for seriously perfect eggs.