by Martin Field

Bloody eggs!
E-vine’s ever-industrious R&D chef – we’ll call her Beery Mag – has come up with a sensational Sunday breakfast, hangover heart-starter. She admits that like all recipes this is a variation on a well-known theme. She calls it Piquant Pick-me-up Poached Eggs.

Ingredients: a cup or so of tomato juice, a dash of Worcestershire sauce, a dash of Tabasco sauce, coarsely ground black pepper, free range eggs, a shot or two of vodka – optional.

Mix all ingredients except eggs and vodka in a shallow non-stick pan and bring to a trembling simmer. Break an egg into a small saucer then slide it from the saucer into the simmering brew. Poach for three and a half to four minutes, until the white is firmish, occasionally spooning the hot liquid over the yolk.

Meanwhile, depending on the state of the head, throw a shot or two of ice cold vodka down the throat while spreading thick slices of wholemeal toast with butter. When the egg is poached to your liking remove it from the pan with an egg slicer and place it on the toast, along with a spoonful or two of the poaching liquid as sauce – season with salt and pepper.

Keep leftover cooked juice in the fridge to use in tomato-based sauce recipes.