Baked Duck Eggs with Brioche French Toast
Why have hen eggs when you can have rich and luxurious duck eggs? Oeufs en Cocotte is usually made with creme fraiche or double cream, but I prefer using a spoonful of natural Greek or goat’s yogurt. I admit the brioche French toast is naughty, but it is completely worth it.
10g unsalted butter, for greasing
80ml goat/Greek yogurt
1 tsp extra virgin olive oil
2 tsp chopped chives, plus extra to serve
freshly grated nutmeg
finely grated zest of half an unwaxed lemon
60g smoked salmon, chopped
2 duck eggs
20g Gruyere cheese, grated
sea salt and black pepper
For brioche French toast
2 free-range medium hen’s eggs
1 tsp ground cinnamon
2 tsp unrefined caster sugar
1 tbsp whole milk
4 slices of brioche
10g unsalted butter
Preheat the oven to 180 degrees and lightly butter two ramekins or other small oven-proof pots. In a bowl mix together all the ingredients except the eggs and Gruyere. Spoon the mixture into the prepared ramekins, and carefully crack a duck egg into each one. Season with salt and pepper and sprinkle with Gruyere. Bake for 17-20 minutes, or until a white skin has formed, but the egg still wobbles when prodded. The ideal cocotte has a runny yolk that is perfect for dipping.
While the eggs are baking, make the French toast. Whisk the eggs, cinnamon, sugar and milk together and pour half the battle into a shallow bowl. Melt the butter in a frying pan over a medium heat. Just as the butter starts to sizzle, dip two brioche slices into the eggy batter and coat both sides. Let the excess drip off, then place in the hot pan. After 1-2 minutes, turn the slices over and brown the other sides. Repeat with the rest of the brioche and batter. Serve the cocottes topped with chives alongside the French toast.
For more information on how to perfect your French Toast, follow the link here: