Duck & Waffle's Duck Egg in a Brioche Basket

Check out our delicious recipe!

Duck egg in a brioche basket
gruyère / truffle / basil

Yields 1 serving

Ingredients:
1 inch slice of brioche, centre removed
1 duck egg
50g grated gruyére (general rule: the more cheese the better)
splash white truffle oil
freshly shaved truffle or chopped truffle from waitrose
watercress leaves
basil

Method:
In a frying pan, add a knob of butter and allow to foam. Add the bread, and crack the egg in the middle where the centre was removed. You can add the centre to the pan too, and reserve for later.
On a medium heat, allow to slowly cook, feeding more butter if the bread is absorbing it all. When it looks like the egg is 50% cooked (whites are sealed and white, and the yolk looks slightly under), add the cheese on top and put the whole pan in the oven.
Once the cheese is melted, serve on a plate. The bread centre should be served on the side, perfect for dipping in the centre. Garnish with the truffle and basil leaves with the watercress dressed in truffle oil and sea salt.

This article is connected to Duck & Waffle
Published Feb 12, 2013