"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.
- 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)
- Butter the insides of two 100ml ramekins or individual cocottes.
- Heat the olive oil in a saucepan and cook the shallots with the thyme, garlic and bay leaf until softened.
- Add the mushrooms and cook for 5 minutes more, then add the wine and simmer until reduced by around three-quarters.
- 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.
- Place half the sauce in the bottom of each ramekin, removing the thyme and bay leaf, then crack a duck egg into each.
- Top with the rest of the sauce, and place in the oven for 3 minutes.
- 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.
- Eat straight away with the toasted soldiers.