Creamed Arbroath Smokies with Soft-Boiled Duck’s Egg from British Seasonal Food by Mark Hix

Ingredients

• 4 duck’s eggs
• salt and freshly ground black pepper
• 250-300 ml double cream
• 1 tablespoon chopped parsley
• 2 Arbroath smokies, skinned and boned, or about 500 g smoked haddock fillet, skinned
• milk for poaching (if using smoked haddock)
• a couple of good knobs of butter
• 1 leek, halved, finely shredded and washed