Champagne Glazed Oyster

Michael Moore Serving Size: Serves 6

INGREDIENTS

6 egg yolks
100ml cream (whipped)
100ml champagne
Salt and pepper
150g cooked spinach

METHOD

In a metal bowl place the egg yolks with the champagne and whisk over heat to form a sabayon (or until it thickens)

Season with salt and pepper

Then in a small bowl mix half and half with the whipped cream.

Lift the oysters from their shell and place at little warm spinach underneath and a spoon of the champagne sauce over.

Place on a tray and put in a hot oven for 3 minutes until warm and glazed