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 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
CREDIT: ANDERS SCHØNNEMANN