Baked Glady’s May duck egg, broad beans, baby squid
Preparation time: 2 minutes Cooking Time: 20 minutes Serves: 4
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.
4 duck eggs1tbls olive oil250g-300g young broad beans, removed from their pods and cooked until tender in boiling salted water200g cleaned squid, cut into rough 1cm cubes120g butter2 cloves of garlic peeled and crushed1tbls chopped parsleyPre-heat the oven to 175°C/gas mark 4
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.