Make Dan Doherty's duck egg en cocotte

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

Dan Doherty's duck egg en cocotte


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.


  • 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)


  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.