"This is one of our most luxurious breakfast dishes, perfect at the end of a hard night or as a treat on a Sunday morning," says Duck & Waffle’s Dan Doherty of this decadent brunch dish.

"You can play about with the ingredients you use – a layer of spinach at the bottom of the dish is a good addition, as is diced smoked haddock in place of the mushrooms." Consider us sold.

Ingredients

  • Butter, for greasing
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 sprig of fresh thyme
  • ½ clove of garlic
  • 1 bay leaf
  • 1 handful of wild mushrooms, roughly chopped into 2cm pieces
  • ½ glass of white wine
  • 150ml double cream
  • Sea salt and freshly ground black pepper
  • 2 duck eggs
  • 2 slices of sourdough bread
  • 20g gruyère cheese, grated
  • 3-5 truffle slices (per person)

Method

Dan Doherty's duck egg en cocotte

Dan Doherty's duck egg en cocotte

  1. Butter the insides of two 100ml ramekins or individual cocottes.
  2. Heat the olive oil in a saucepan and cook the shallots with the thyme, garlic and bay leaf until softened.
  3. Add the mushrooms and cook for 5 minutes more, then add the wine and simmer until reduced by around three-quarters.
  4. Add the cream and continue to cook until reduced by half, then season with salt and pepper. When it’s reduced, preheat your oven to 180°C.
  5. Place half the sauce in the bottom of each ramekin, removing the thyme and bay leaf, then crack a duck egg into each.
  6. Top with the rest of the sauce, and place in the oven for 3 minutes.
  7. Toast the bread and cut into soldiers. When the 3 minutes is up, or the whites have started to form, add the cheese to the ramekins and cook for a further 4-8 minutes. Garnish with the truffle slices. 
  8. Eat straight away with the toasted soldiers.

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