Scottish Ceps with Fried Duck Egg and Sourdough Toast


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


  • 85 g butter
  • 200 g ceps, preferably from Scotland, wiped and sliced
  • 3 shallots, finely chopped
  • 2 garlic cloves, sliced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped tarragon
  • Salt and freshly ground black pepper
  • 4 duck eggs (we use Clarence Court)
  • 3 tablespoons double cream
  • Squeeze of lemon juice
  • 4 thick slices of sourdough bread, toasted


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 continue to cook until the eggs are almost ready. Carefully take the eggs out and put them on the serving plates.

Put the ceps back in the pan with the cream and a squeeze of lemon juice to create a little sauce.

Now serve the ceps on toasted sourdough bread and pour the sauce over the eggs. Serve immediately.