Truffles & Duck Egg Toast

Truffles & Duck Egg Toast

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
• salt
• 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. 


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