Baked duck's eggs with wild mushrooms

Baked duck's eggs with wild mushrooms

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

Duck's eggs are becoming more available in supermarkets these days, but if you are having problems you could always switch them for hen’s eggs instead.

Ingredients

Quantity Ingredient
80g butter, softened
120-150g wild mushrooms, cleaned and cut into bite-sized chunks
300ml double cream
salt
freshly ground black pepper
2 tablespoons parsley, chopped
4 duck's eggs

Method

  1. Preheat the oven to 180°C. Heat half the butter in a pan, add the mushrooms and cook gently for 3–4 minutes, covered, until softened. Add the cream, season with salt and pepper and simmer very gently for 3–4 minutes. Stir in the parsley and continue to simmer for another minute. The sauce should remain quite thin – if it does look as though it has thickened, add a little water.
  2. Meantime, grease four individual ramekins or shallow oven-proof serving dishes with the remaining butter. Crack an egg into each dish and season.
  3. Cover each dish with foil and bake in the oven for 10 minutes, or until the white has set to your liking. Spoon the mushroom sauce over the egg whites and serve immediately.
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