Skip to content
Duck egg en Cocotte with Wild Mushrooms and Gruyère Cheese
The Telegraph
Duck egg en Cocotte with Wild Mushrooms and Gruyère Cheese
Oct 09, 2015

This is one of our most luxurious breakfast dishes, perfect at the endof a hard night or as a treat on a Sunday morning. You can play about with the ingredients you use – a layer of spinach at the bottom of the dish is a good addition, as is diced smoked haddock in place of the mushrooms. It also makes a nice starter.




  • butter, for greasing
  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 1 sprig of fresh thyme
  • ½ a garlic clove
  • 1 bay leaf
  • 1 handful of wild mushrooms,
  • roughly chopped into 2cm pieces
  • ½ a glass of white wine
  • 150ml double cream
  • sea salt and freshly ground
  • black pepper
  • 2 duck eggs
  • 2 slices of sourdough bread
  • 20g Gruyère cheese, grated
  • 3–5 truffle slices per person


Butter the insides of two 100ml ramekins or individual cocottes.

Heat the olive oil in a saucepan and cook the shallots with the thyme, garlic and bay leaf until softened. Add the mushrooms and cook for 5 minutes more, then add the wine and simmer until reduced by three-quarters. Add the cream and continue to cook until reduced by half, then season with salt and pepper.

When ready to serve, preheat your oven to 180°/gas mark 4.

Place half the sauce in the bottom of each ramekin, removing the thyme and bay leaf, then crack a duck egg into each. Top with the rest of the sauce, and place in the oven for 3 minutes.

Toast the bread and cut into soldiers. When the 3 minutes is up, or the whites have started to form, add the cheese to the ramekins and cook for a further 4–8 minutes, depending on how you like your eggs cooked.

Garnish with the truffle slices and eat straight away with the toasted soldiers.

Recipe from Duck & Waffle: Recipes and stories by Daniel Doherty (published by Mitchell Beazley) available on Telegraph Bookshop

More recipes from Duck and Waffle

         duck egg en cocotte

         Silky duck eggs with double cream, Gruyère cheese,and truffle make up this deliciously decadent breakfast option CREDIT: ANDERS SCHØNNEMANN

colombian eggs
Eggs and avocado are the ultimate match and make a healthy and tasty breakfast CREDIT:ANDERS SCHØNNEMANN
duck egg in brioche
Sweet brioche and egg make a perfect pair topped off with slices of truffle in this luxurious brunch dish CREDIT: ANDERS SCHØNNEMANN