Instructions: HAVE ready 6in by 3in ramekins lightly buttered. Cut the sweetbreads into small dice. Melt the butter in a small pan and soften the onion in this. Add the sweetbreads and fry them for a minute or two. Season lightly with salt and pepper and a good pinch of curry powder. Pour in the small amount of cream and simmer the breads for 3 to 4 minutes until tender. Divide the mixture between the ramekins. Break an egg into each ramekin. Lightly season this. Sprinkle with the crumbs and Parmesan cheese. Stand the ramekins on a baking tray. Bake at Gas Mark 6 400F until the yolks are to your liking (about 56 minutes).

NOTE: The sweetbreads can be prepared a day or two ahead and kept refrigerated. To better control the texture of the finished egg stand the ramekins in a bainmarie of boiling water. Allow a minute or two more cooking time.

Serves 6

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