Baked Duck Eggs with Wild Mushrooms

Preparation time: 5 minutes Cooking Time: 25 minutes Serves: 4

Difficulty: 2/5

You can buy Clarence Court duck eggs in many supermarkets now, otherwise use a large Burford Brown hen’s egg. You may see morels in very specialist greengrocers, if not use any other type of wild or cultivated mushroom. Wild garlic isn’t hard to find in the country; pick some if you’re on a weekend walk (you won’t miss the smell, believe me). Garlic chives from an Asian greengrocers will work equally well or you could just crush a clove of garlic and mix with some parsley for colour.

Recipe by Mark Hix

INGREDIENTS

  • 120-150g wild mushrooms, cleaned
  • 80g butter, softened
  • 300ml double cream
  • 2tbs chopped parsley
  • Salt and freshly ground black pepper
  • 4 Gladys May duck eggs

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    METHOD

    Pre-heat the oven to 180ºC/350ºF/gas mark 4. In a pan with the lid on, gently cook the mushrooms in 40g of the butter for 3-4 minutes until they soften. Add the cream, season with salt and pepper and simmer very gently for 3-4 minutes. Add the parsley and continue to simmer for another 5 or 6 minutes until they soften. The sauce should not be too thick; if it does thicken add a little water. Rub four individual, shallow oven-proof serving dishes (terracotta or those flat crème brûlée ones are ideal) with the rest of the butter between them. Then crack a duck egg into each dish and season the white.
    Cover each dish with foil and bake in the oven for 10 minutes or until the white has set to your liking. To serve, spoon the hot sauce and mushrooms around the egg white.