Leek & duck eggs en cocotte

Ingredients 2 duck eggs, half a leek, butter, parmigiano, bread.

1) Slice the end off a leek and then cut the leek in half (widthways) and then in half (lengthways). Peel the layers of leek away and sautee in a pan with a little butter, using a wooden spatula to flatten the leek slices so they soften as strips and not tubes.


2) Use the strips to line a ramekin (be careful not to burn your fingers, but do add them whilst hot rather than allowing them to cool down. around the sides and bottom, then crack a duck egg into the ramekin.


3) Bake in the oven for a few minutes. The trick is for the white of the egg to become solid but for the yolk to remain liquid, like a poached egg.


Serve on toast.