Chef Shannon Bennett of Vue de Monde in Sydney, Australia
3 Tablespoons butter
1 onion, finely diced
2 cloves garlic, crushed
4 Tablespoons petite peas
8 strips bacon
Sea salt and pepper
4 Tablespoons extra virgin olive oil
8 eggs
1 Tablespoon finely chopped parsley
8 slices rye sourdough bread
Preheat the oven to 275F. Heat 1 Tablespoon butter in a skillet. Add the onion, garlic and peas, and cook over low heat for 3 to 4 minutes. Add the bacon and season with salt and pepper.
Place 4 cocotte dishes or ramekin molds into a deep ovenproof tray. Fill the tray with boiling water a third of the way up the sides of the dishes. Put 1 Tablespoon oil in the bottom of each dish, and top with the pea mixture. Break the eggs into a small bowl one at a time and add 2 eggs to each dish. Cover the tray tightly with aluminum foil, and cook in the oven for 20 minutes or until the eggs are soft but the whites are cooked through. Sprinkle the eggs with parsley.
Spread the remaining 2 Tablespoons butter on the bread and toast until golden brown. Season with salt and pepper, and serve with the eggs.
Yield: 4 Servings
Round Out the Meal: With green salad with hazelnut dressing.