Fried duck egg with asparagus and truffle
Item 1 of 1
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.
First published in 2015
Ingredients
Metric
Imperial
Fried duck eggs with asparagus and truffle
- 10 asparagus spears, peeled and trimmed
- 2 duck eggs
- 10g of black truffle, chopped
- 20g of Parmesan, finely grated
- 25ml of double cream
- sea salt
- black pepper
- rapeseed oil
Garnish
- watercress, to garnish
SAVE RECIPE
Method
1
Blanch the asparagus in heavily salted, boiling water for 1 minute and refresh in ice water. Drain and dry well with paper towel
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
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
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
