Oeufs Gloria Recipe

Oeufs Gloria

This is one of the dishes served at Blofeld's Swiss lair Piz Gloria in the On Her Majesty's Secret Service novel.

Ingredients

6 hard boiled eggs

155g/5oz grated Gruyère cheese

4 tablespoons breadcrumbs

250ml/1 cup heavy/double cream

butter

olive oil

1 tablespoon wholegrain mustard

a pinch of cayenne pepper

a pinch of salt and black pepper

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Simmer the cream until it is warm but not boiling. Take off the heat. Add the 125g/4oz of the cheese, the mustard and the cayenne pepper. Stir until smooth and add the salt and pepper.

Chop the boiled eggs and add them to a dish greased with butter. Pour the cheese sauce over the eggs. Put the breadcrumbs on the top, drizzle with some olive oil and put the remaining cheese on the top.

Cook at 375°F/190°C for 25 minutes.

Great new Bond cookbook available: For Your Stomach Only: The Food of Bond

The Drinks of James Bond

The Drinks of James Bond is a new book  about the drinks James Bond enjoyed in the Ian Fleming novels and the film series. Both Bond and his creator Ian Fleming enjoyed alcoholic drinks.

Try some of their favourite drinks by following the recipes from The Drinks of James Bond!

The James Bond 007 Cookbook

For Your Stomach Only: The Food of Bond is a great book about the food of James Bond. It has many recipes eaten and enjoyed by 007 in the Ian Fleming novels and the film series.

Try some of Bond's favourite food by reading the For Your Stomach Only: The Food of Bond.

James Bond Vodka Martini

Here is recipe for James Bond's famous vodka martini which he invented and called the "Vesper" in the Casino Royale novel.

Vesper Martini

3 ozs/79ml of Gordon's gin
1 ozs/27 ml of vodka
half an oz/135mi of Lillet Blanc
a slice of lemon peel

Directions

Shake in a cocktail shaker with plenty of crushed ice. Strain into a cooled glass (a champagne goblet) and add the lemon peel.

Scrambled Eggs James Bond Style

James Bond and his creator James Bond share a love of scrambled eggs.

Scrambled Eggs James Bond Style

Ingredients

12 eggs

185g/6oz butter

Salt and pepper

chopped fresh parsley, chives, tarragon and chervil

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Beat the eggs in a bowl and season with salt and pepper.

Melt half the butter in a saucepan (preferably a copper one). Add the eggs and cook on a very low heat stirring continuously with a whisk.

When the eggs are almost cooked remove the eggs from the heat. Add the remaining butter and the herbs. Whisk for 30 seconds then serve.

Great new Bond cookbook available - For Your Stomach Only: The Food of James Bond

Available from Amazon and all good bookstores.