BeebRecipes.co.uk- Archive of BBC Food Recipes

Scrambled free-range Cornish duck eggs with smoked eel

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Countryfile Summer Diaries

Method


  1. Break the duck eggs into a large bowl, season with salt and freshly ground black pepper and whisk together well.

  2. Melt the butter in a pan before adding the whisked duck eggs. Cook slowly, stirring occasionally with a wooden spoon, until cooked to your liking.

  3. Add the chopped chives and stir in the cream.

  4. Line four large ramekins with cling film and place the smoked eel pieces into the bases of them. Divide the scrambled egg among these ramekins and leave to stand for one minute.

  5. To serve, turn the ramekins upside down onto plates before removing the ramekins and cling film. Garnish with a little wilted spinach.

Ingredients

  • 6 Cornish duck eggs
  • salt and freshly ground black pepper, to taste
  • 50g/2oz unsalted butter
  • small bunch chives, chopped
  • 50ml/2fl oz whipping cream, whipped
  • 200g/7oz smoked eel, chopped into pieces
  • spinach, wilted, to garnish

Shopping List

Scrambled free-range Cornish duck eggs with smoked eel

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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