Sorry, Mr Fatuous is on his Work’s Christmas Do at the moment. If you’d like to leave a message he’ll get back to you as soon as he can.
He’s not as young as he used to be.
Poor Mrs Fatuous is off at a conference over the weekend so yet again I made myself the promise I always make when she’s away.
I will not get absolutely ratted and stay up to a stupid hour in the morning playing online poker effectively throwing away most of Saturday.
As always the promise was broken. As I sat downstairs looking at the empty bottle of vodka with 4am proudly flashing at me from the clock I needed a solution. I had even run out of soft drink so the hangover was going to be strong. I could have drank water but water always seems like a throwback to medieval times. There are many wonderful flavoured drinks around so why settle for the basic, taste free, water. Actually our water tastes of fluoride. Look in the shops for fluoride flavoured food, can’t find it can you? The reason being fluoride tastes awful.
Anyway I needed a plan and I needed it for tomorrow morning. Bless my alcohol soaked brain, it didn’t let me down. All I had to do was remember the plan in the morning. For somebody who spends a large percentage of his time standing in rooms wondering why he’s in that room it’s not a forgone conclusion.
Morning came and, as you may have guessed by the fact I’m writing about it, I did remember the plan. But first I’d need to go to the shops. I decided to walk as my eyes felt like they were actually vibrating. I also thought the fresh air might do me good. The air might have been good but walking up the steep hill with armfuls of shopping was not. I was sweating like a pig, shaking like a shitting dog and wheezing like Vanessa Feltz attempting to climb the European butter mountain.
At last I was ready to start with my cunning plan, a plan I intend to share with you. You’ve done well to stick with it so far so who am I to let you down. Ladies, gentlemen, sweaty pigs, shitting dogs and buttery Vanessas I give you
The Yolktastic Egg Butty Hangover Cure!
As the woman off the M & S adverts would say, “this is no ordinary egg butty.” A hangover cure needs several key features, this butty provides most of them.
- Chilli sauce
The only thing it lacks is more alcohol. The more adventurous cook may attempt to add alcohol but I had none left. The key to this recipe is egg yolks. Eggs are nice, eggs contain hangover busting chemical chains but, as every child will tell you, eggs have two distinct parts, well three if you include the shell but nobody eats that. The yolk which is the yellow, tasty bit that also happens to be packed with the chemical chains we wish to ingest and the white which is the frankly the pointless, hanger on which just gets in the way of the yolky joy. If it helps, the white is Pete Doherty to a yolky Kate Moss. The recipe has oodles of Kate with just enough Pete to stop the whole thing going off the rails in a heroin fueled rampage. Hang on I haven’t thought this analogy through have I.
You Will Need
Parma ham (you could use bacon but this is much lighter and makes you look a bit posher than the drunk you really are)
Tabasco sauce (wimps have no place in my kitchen)
A roll (or any other bread based product)
Tommy K (or brown sauce if you prefer, fuck it, use both if you like)
A bottle of Irn Bru
Step 1 – Swig the Irn Bru
If there’s one thing the Scots know how to do it’s drink. If you lived in a cold, wet, miserable country and went round with a chip on your shoulder bigger than your actual town you’d drink too. Their magical orange coloured wonder-drink should give you the strength to finish the cooking.
Step 2 – Heat some oil in a pan and fry the parma ham.
That’s your fat right there. Embrace it’s lipid love. When they’re done pop them in a warmish oven to crisp up a little. Keep the frying pan hot for stage 5.
Step 3 – Separate the yolks from the the whites. I use the moving the yolk from one half shell to another method. Do whatever your shaking hands can cope with. The key part is to keep the yolks intact.
Step 4 – Add tabasco and a little salt and pepper to the egg whites. We don’t need much of the whites, just enough to stop the yolks from burning. If you wanted to add alcohol you would add it to the whites here. Whisk them with a fork a little.
Step 5 – This part is the tricky part. Pour a little of the egg whites into the pan and let them fry for a few seconds to slightly firm up. You want enough white to support the 4 yolks but not much more.
Step 6 – Gently slide the yolks out of the half shells on top of the white. Try to get low so as to not break the yolks, you’ll kick yourself if you place three perfectly then screw up the forth. I recommend a childhood spent playing operation and buckaroo for the skills required. If you’ve done that (placing the yolks not spending your childhood playing buckaroo) it should look like this
Step 7 – Squirt your desired sauce on your bread and place the parma rashers on top. When the eggs are cooked (white firm, yolks still runny) place them on top of the parma ham. It’s now ready to eat.
You’ll probably need to eat this with a knife and fork as the yolk runs everywhere.
Does it work? Well my eyes have stopped vibrating and there’s a beer in the fridge calling me.