Make Dan Doherty's duck egg en cocotte
With wild mushrooms and a rich hit of gruyère cheese, this is a brunch dish that pays no heed to the early-year detox.
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Ingredients
- Butter, for greasing
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 sprig of fresh thyme
- ½ clove of garlic
- 1 bay leaf
- 1 handful of wild mushrooms, roughly chopped into 2cm pieces
- ½ glass of white wine
- 150ml double cream
- Sea salt
- freshly ground black pepper
- 2 duck eggs
- 2 slices of sourdough bread
- 20g gruyère cheese, grated
- 3-5 truffle slices (per person)
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