Scottish Ceps with Fried Duck Egg and Sourdough Toast

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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