IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 200°C. Meanwhile, boil the eggs until soft boiled. Drain the eggs, shock them in cold water and peel.

Cut the crusts off the bread and cut the bread into small cubes. Remove the parsley leaves from the stalks and chop them finely. Push the eggs through a sieve and mix with the bread cubes, parsley and olive oil. Set the egg mixture aside for the time being.

Wash the spinach, pat it somewhat dry and chop coarsely. Peel and chop the shallot. Cut the fennel into very small cubes.

METHOD

For the spinach topping, melt the butter in the round Green Dutch Oven in the EGG. Add the shallots and fennel and cook until the shallots are translucent. Deglaze with the Pernod and cream and, reduce to the thickness of yoghurt, stirring occasionally.

Add the spinach to the cream mixture and cook until the spinach has shrunk. Add freshly ground pepper to taste, pour into a sieve and leave the spinach topping to cool.

Meanwhile, sprinkle the coarse sea salt in an even layer in the Cast Iron Skillet (Small). Open the oysters and discard the top shells. Cut the attachment between the oyster and the shell of each oyster. Flip the oysters in the shell and place the oyster shells on the salt in the skillet.

First spoon some of the spinach topping onto each oyster and then some of the egg topping. Place the skillet in the Big Green Egg, close the lid and leave the oysters to cook au gratin for 8-10 minutes.