Fried duck egg with asparagus and white truffle oil
A lavish breakfast, easy brunch dish or dinner party starter.
- 2 Duck Eggs
- 20 g Parmesan
- 25 ml Double Cream
- 2 tsp Olive Oil
- 1 tsp Black Pepper
- 1 tsp Sea Salt
- 25 ml White Truffle Oil
Blanch the asparagus in heavily salted, boiling water for 1 minute then refresh in ice water. Drain and dry well.
Add a tsp of olive oil into 2 frying pans. Once the oil is hot, crack the eggs into the pans and fry until the whites are lightly golden
As the eggs are frying, combine the truffle oil and cream and divide between the two pans. Season with sea salt and cracked black pepper and sprinkle with the Parmesan
Season the asparagus with sea salt, black pepper, and olive oil. Place the asparagus under the grill until they are just starting to blacken.
Place the pans containing the eggs under the grill for 30 seconds, then remove.
To plate, lay the asparagus on the eggs and then top with the watercress. Dress with some more truffle oil and serve.