Ingredients
1 tbsp butter, for greasing
1 tbsp rice bran oil
2 shallots, fine chopped
1 sprig thyme
½ clove garlic
1 bay leaf
1 handful mixed or wild mushrooms
½ glass white wine
150 ml cream
SIDS SALT & PEPPER to taste
2 duck eggs
2 slices Vogels bread
20 g Gruyère cheese, grated
3-5 truffle slices per person
Directions
Butter the insides of 2x 100 ml ramekins or individual cocottes. Chop mushrooms into 2 cm pieces.
In a saucepan, heat the oil and cook shallots, thyme, garlic and bay until softened. Add mushrooms and cook a further 5 minutes, then add wine and simmer until reduced by ¾. Add cream and continue to cook until reduced by ½ then season with SIDS SALT & PEPPER.
When ready to serve, preheat oven to 180°C.
Place ½ the sauce in the bottom of each ramekin, removing the thyme and bay, then crack a duck egg into each. Top with the rest of the sauce and place in the oven for 3 minutes.
Toast the bread and cut into soldiers. After 3 minutes, or when whites have started to form, add the cheese and cook a further 4-8 minutes, depending on how you like your eggs cooked.
Garnish with truffle slices then eat immediately with the soldiers.
