BAKED DUCK EGGS
Prep time 5 mins Cooking time 15 mins Serves 4 1 tbsp butter 2 spring onions, chopped 60g beef bacon, chopped 4 tbsp cream 35g croutons, crushed 4 duck eggs Toasted French bread and crispy sage leaves, to serve Preheat the oven to 160°C. Heat butter in a small pan and sauté spring onions until crispy. Add beef bacon and sauté for another minute. Remove and drain on paper towel. Season the cream well. Divide spoonfuls of the beef bacon and spring onion mixture between four ramekins, then add croutons and pour in cream. Break an egg into each ramekin. Place ramekins on a deep roasting tin and pour in boiling water until it reaches halfway up the side of each ramekin. Bake for 10-12 minutes or until cooked. Serve immediately with bread and sage leaves.