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Fried duck egg with asparagus and truffle

Fried duck egg with asparagus and truffle

Fried duck egg with asparagus and truffle

PT25M

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1
Blanch the asparagus in heavily salted, boiling water for 1 minute and refresh in ice water. Drain and dry well with paper towel
  • 10 asparagus spears
2
Add a tsp of rapeseed oil into 2 frying pans. Once the oil is hot, crack the eggs into the pans and fry until the whites are lightly golden
  • rapeseed oil
  • 2 duck eggs
3
As the eggs are frying, combine the chopped truffle and cream and divide between the two pans. Season with sea salt and cracked black pepper and sprinkle with the Parmesan
  • 10g of black truffle
  • 25ml of double cream
  • sea salt
  • black pepper
  • 20g of Parmesan
4
Season the blanched asparagus with sea salt, cracked black pepper and rapeseed oil. Place the asparagus under the grill until they are just starting to blacken
  • sea salt
  • black pepper
5
Place the pans containing the eggs under the grill for 30 seconds, then remove
6
To plate, lay the asparagus on the eggs and then top with the watercress. Dress with the rapeseed oil and serve immediately
  • watercress

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