Fried Duck Egg Recipe With Asparagus & Truffle

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.

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

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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

rapeseed oil
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
sea salt
black pepper
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

watercress

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Josh Eggleton

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.