Duck eggs are larger and arguably better in flavour than most commercial hen’s eggs. Simply fry and serve them with shavings of truffle or drizzled in melted butter
• 2 thick slices sourdough or country-style bread
• extra virgin olive oil or truffle oil, to drizzle
• 1 garlic clove, halved
• 1 tablespoon duck fat or rapeseed oil
• 2 duck eggs
• few small fresh thyme sprigs
• black summer truffle, as much as you dare, to serve
• freshly ground black pepper
1 Preheat the grill. Place the bread on a baking tray, drizzle with the oil and some seasoning and toast for 1–2 minutes on each side, until golden. Rub the toasts with the cut side of a garlic clove.
2 Meanwhile, heat the duck fat or oil in a frying pan. Crack the eggs into the pan, season and gently fry over medium heat for 3 minutes, or until the whites are set and the yolks are to your liking. Add the thyme leaves towards the end of cooking.
3 Place the toasts on your plates and top with the fried eggs. Finish with a drizzle of oil and a scattering of finely shaved truffle.
Recipe extracted from Posh Toast. Photography by Louise Hagger © Quadrille Publishing.