Salvador Dali’s egg obsession appeared in many places, his paintings, sculptures at his home and even (although with further thought the most natural place) in his very own cook book Les Diners De Gala .

Dali although a famous artist always had the aspiration to be a chef, because of this he organised many extravagant dinner parties with strange food items. He took pride in both the presentation and the taste of the food so naturally he ended up producing a cook book in the 70s.

It was hard to find the complete recipe online so i have taken some liberties with the instructions.

Ingredients

1 Clove of Garlic
6 Eggs
3 Skewers
3tbsp Heavy Cream
1 White Blood Sausage
A bunch of Fresh herbs (Thyme, Parsley or chives)
185g Unsalted Butter
Needle
Piping Bag

Instructions

Pierce the top and bottom of all 6 eggs with a needle (so the skewers can go through later) and collect the egg into a bowl. (a helpful tip to remove the egg from the shell is actually to blow it out using the holes you just made). Set aside the shells carefully.
Heat a frying pan with 1tbsp of butter. Once melted add 1 clove of crushed garlic, a handful of finely diced fresh herbs.and 5 of the eggs.
Continuously mix as though you were making scrambled eggs.
After a minute add 3tbsp of Heavy cream and salt and pepper to your liking. (if you’re felling wild here is where i’d add a pinch of chilli flakes)
Add the rest of the butter and the finely diced sausage to cook for 3 minutes or until browned
take off the heat and add the last egg, mixing well then adding into the piping bag
Carefully use the piping bag to insert the mixture back into the egg shell and then skewering.
Cook the 6 skewered eggs over an open flame (if you wish to stay true to the Dali experience) otherwise cooking in the oven is a perfect alternative for a further 10mins at about 180 degrees.
Present Beautifully.