Fried duck egg with asparagus and truffle
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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.
First published in 2015
Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
1
Blanch the asparagus in heavily salted, boiling water for 1 minute and refresh in ice water. Drain and dry well with paper towel
2
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
3
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
4
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
5
Place the pans containing the eggs under the grill for 30 seconds, then remove
6
To plate, lay the asparagus on the eggs and then top with the watercress. Dress with the rapeseed oil and serve immediately
First published in 2015
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