Scottish Ceps with Fried Duck Egg and Sourdough Toast

Name: Scottish Ceps with Fried Duck Egg and Sourdough Toast
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 thick slices of sourdough bread, toasted; 3 shallots, finely chopped; 1 tablespoon chopped tarragon; Squeeze of lemon juice; 1 tablespoon chopped parsley; 85 g butter; 3 tablespoons double cream; 2 garlic cloves, sliced; 200 g ceps, preferably from Scotland, wiped and sliced; Salt and freshly ground black pepper; 4 duck eggs (we use Clarence Court)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Providing you have the right ingredients to hand, this simple little treat makes a great starter or impromptu supper.

Ingredients

85 g butter
200 g ceps, preferably from Scotland, wiped and sliced
3

Europe
United Kingdom
Starter
Supper
Vegetarian
Scotland

Method

Melt 60 g of the butter in a frying pan and sauté the ceps until nicely golden. Add the shallots, garlic and herbs, and continue to cook for a further 3 minutes. Take out and keep warm.

Add the remaining butter to the pan (don’t rinse it out beforehand), drop in the eggs, season and continu