In addition to his career as a pianist and wearer of incredibly flamboyant suits, in 1970 Liberace published a cookbook, co-written with Carol Truax, called Liberace Cooks! Recipes From His Seven Dining Rooms. Apparently, he cooked a version of this dish for himself “whenever the help is off”.
Serves one
Heat the oven to 180C/350F/gas mark 4. Butter two ramekins. Break an egg into each one, then pour over a teaspoon and a half of single cream, dot with a piece of butter, grind over a little salt and pepper and top with a sprinkling of grated parmesan.
Fill a baking dish with about 2cm of freshly boiled water, then place the ramekins into the dish and bake for eight to 10 minutes, until the white is just set and the yolk still runny. Eat immediately with hot toast, or the yolk will set hard.
