Janine our food director talks about the duck egg trend: We are big fans of Clarence Court eggs in the olive test kitchen. We use its Burford Browns a lot for their guaranteed rich flavour and deep-orange yolk, so I was excited to see its new Cornish Blue duck eggs, which are frankly so pretty they are almost too good to eat – almost. Laid by wild mallard ducks, these rich eggs have extra creamy yolks which are brilliant for cake baking or for an indulgent baked brunch recipe. £2.75 for six, Waitrose.


  • 300g baby spinach
  • 200ml double cream
  • 100g gruyère, grated
  • for the ramekins butter
  • 300g skinless smoked haddock fillets, cut into pieces
  • 4 duck eggs
  • chopped to make 1 tbsp chives
  • 4 slices sourdough, toasted, buttered and cut into soldiers


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the spinach in a colander and pour over a kettleful of boiling water to wilt it. Leave to cool then squeeze out as much excess water as you can. Chop the spinach then put in a bowl and mix in 1/2 the cream, 1/2 the gruyère and lots of seasoning. Spoon the spinach mix into the bottom of 4 large individual buttered ramekins or baking dishes approximately 12cm wide and 5cm deep.

  • STEP 2

    Top each filled ramekin with the haddock and crack a duck egg over the top. Spoon over the rest of the cream, add the rest of the cheese, season, then put the ramekins in a small roasting tin and pour in boiling water to come halfway up the outside of each. Bake for 15-20 minutes depending on how set you want your egg. Sprinkle over the chives and serve with soldiers for dipping (make your own sourdough soldiers with our expert guide here).


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