Josh Eggleton's fried duck egg recipe provides a lavish breakfast for two. The addition of black truffle adds to the deliciousness of the dish. If preparing this for a vegetarian, replace the Parmesan cheese for a vegetarian alternative.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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
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
2 duck eggs
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
20g of Parmesan
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
Place the pans containing the eggs under the grill for 30 seconds, then remove
To plate, lay the asparagus on the eggs and then top with the watercress. Dress with the rapeseed oil and serve immediately