Baked Glady’s May duck egg, broad beans, baby squid

Preparation time: 2 minutes Cooking Time: 20 minutes Serves: 4

Difficulty: 1/5

Duck eggs are becoming more and more versatile these days so I often find myself using then instead of hens eggs. This dish has a Spanish feel about it, someone sitting next to me was eating a similar dish in a tapas bar in Barcelona and I’ve used versions ever since.

INGREDIENTS

  • 4 duck eggs
  • 1tbls olive oil
  • 250g-300g young broad beans, removed from their pods and cooked until tender in boiling salted water
  • 200g cleaned squid, cut into rough 1cm cubes
  • 120g butter
  • 2 cloves of garlic peeled and crushed
  • 1tbls chopped parsley
  • Pre-heat the oven to 175°C/gas mark 4

  • Print Recipe

    METHOD

    Brush 4 preferably small terracotta crème brûlée or crema catalan type dishes with the olive oil, season and crack the ducks eggs into them.



    Season the whites of the eggs and bake in the oven for about 7-10 minutes or until the white has just set. Meanwhile gently cook the squid and garlic in the butter for 3-4 minutes until lightly coloured, season, add the broad beans and parsley and spoon over the ducks and serve immediately.