Make Dan Doherty's duck egg en cocotte

Name: Make Dan Doherty's duck egg en cocotte
Prep time: 10 min
Total time: 40 min
Yield: 2
Ingredients: Butter, for greasing1 tbsp olive oil2 shallots, finely chopped1 sprig of fresh thyme½ clove of garlic1 bay leaf1 handful of wild mushrooms, roughly chopped into 2cm pieces½ glass of white wine150ml double creamSea salt and freshly ground black pepper2 duck eggs2 slices of sourdough bread20g gruyère cheese, grated3-5 truffle slices (per person)

With wild mushrooms and a rich hit of gruyère cheese, this is a brunch dish that pays no heed to the early-year detox

Published: Tuesday 23rd February 2016

Vegetarian

2 Preparation time 10 mins

Cooking time 30 mins

"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

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.

duckandwaffle.com