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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.
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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
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
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.
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Fried duck egg with asparagus and truffle
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