Duck egg with brown shrimps & cockles with sourdough toast

Galton Blackiston

Galton Blackiston

31st October 2017

Duck egg with brown shrimps & cockles with sourdough toast

Duck egg with brown shrimps & cockles with sourdough toast recipe from the menu at the one Michelin starred Morston Hall. Serves Four

Ingredients

  • 4 knobs of salted butter
  • 4 free-range duck eggs
  • 100g brown shrimps, cooked, peeled
  • 100g cockles, cooked
  • 2 tbsp chopped parsley
  • 2 tbsp smoked paprika
  • 4 slices of chunky sourdough, toasted to serve

Method

Preheat the oven to 180°C/350°F/gas mark 4. Gently heat 4 small ovenproof frying pans on the hob. Add a knob of butter to each, and when it starts to foam crack a duck egg into each pan. Fry until the egg whites start to set. Scatter over the shrimps and cockles and put the pans into the oven to carry on cooking the yolks: be careful not to overcook them – keep them nice and runny.
Remove the pans from the oven, sprinkle with chopped parsley and smoked paprika.
Serve with the toasted sourdough bread.

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