BAKED DUCK EGGS

Friday - - Recipe Cards -

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.

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