BOILED DUCK EGG ON BRIOCHE WITH HERB BUT­TER & HERB SALT

Cuisine - - GUEST CHEF -

SERVES 2 / PREPA­RA­TION 10 MIN­UTES / COOK­ING 10 MIN­UTES

Ducks lay in spring and this sim­ple dish cel­e­brates this time of year and hides noth­ing of the flavour – they are boiled and eaten this way be­cause they are de­li­cious! The dish also cel­e­brates and shows the glory of small green leaves and shoots that come into abun­dance now.

4 duck eggs

100g but­ter, cut into cubes good hand­ful of spring leaves, herbs and

what­ever ‘weeds’ grow around your gar­den 25g salt brioche, to serve

Bring a pot of wa­ter to the boil and care­fully drop in your duck eggs. Cook for 8 min­utes for semi-hard eggs or for as long or as lit­tle as you would pre­fer.

Put the but­ter in a blender with al­most all the herbs (re­serve a good pinch of the herbs for the salt). Blend on high un­til fully in­cor­po­rated. Set aside.

Put the salt in a blender with the re­main­ing herbs and blend on high un­til fully in­cor­po­rated.

Take a good slice of brioche (made by a tried-and-tested recipe or head to your lo­cal baker) and fry to caramelise on both sides with a good knob of but­ter.

Serve by smear­ing the brioche with a good swipe of herb but­ter, then top­ping with the peeled boiled eggs and a sprin­kling of salt to spread over your bread and sea­son the eggs.

If you want it to look re­ally lav­ish, fin­ish with a few greens from the gar­den to make it look and feel even more spring-like.

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