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.
Ingredients
- baby spinach 300g
- double cream 200ml
- gruyère 100g, grated
- butter for the ramekins
- skinless smoked haddock fillets 300g, cut into pieces
- duck eggs 4
- chives chopped to make 1 tbsp
- sourdough 4 slices, toasted, buttered and cut into soldiers
Method
-
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).
Nutritional Information
- Kcals 620
- Fat 45.6g
- Saturates 25.4g
- Carbs 28g
- Sugars 2.1g
- Fibre 2g
- Protein 23.4g
- Salt 1.4g
