"Thanks for a brilliant, fun, inspiring week. My kitchen will never be the same again - pots of veal glace reducing on the hob, sugar-work all over the counter and brunoise veggies with lunch! Lovely accommodation with some great touches - great design style here! Good luck in the future - Diolch yn fawr iawn."
Eryl Evans
Wales
Sep 2012
Walnut Grove Recipes
Baked Duck Egg with Spinach & Bacon
Serves 4
- 400g baby spinach
- 150g bacon lardons
- 4 tbs grated cheddar
- 4 duck eggs
- 6 tbs double cream
- salt & pepper
- 50g butter
Method
1. Wash spinach and pick any long stalks off. Shake excess water off and set aside.
2. Heat a non-stick frying pan and cook bacon until just crispy. Add spinach and wilt until just cooked. Season to taste.
3. Butter the dishes you are going to use to cook the dish - we have used "sur le plat" dishes but you can use any shallow, oven-proof dish that is around 12 to 15cm diameter.
4. Share the spinach and bacon between the 4 dishes, leaving a well in the centre of each dish.
5. Crack the duck egg into the well then cover with grated cheese and cream. Bake at 180°C until egg is just cooked, you can tell when it is cooked the same way as you can see when a fried egg is cooked.
Serving Suggestions
Serve as a starter or a lunch. Is also great with a chicken egg if you don't have any duck eggs.
Advanced Preparation
Really needs to be cooked to order, but it is so quick and easy to prepare you don't need any advanced prep!
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