Duck eggs 'en cocotte' with creamed smoked haddock

Serves 4

(Jason Lowe)

These are great for breakfast or as a dinner party starter. You can substitute all sorts of toppings such as creamed wild mushrooms in season; or even something as simple as creamed leeks would go very well in this dish.

4 duck eggs
Softened butter for greasing
100-120g smoked haddock
150-200ml double cream
1tbsp chopped dill or parsley
Salt and freshly ground black pepper

Preheat the oven to 175C/gas mark 4.

Put the cream into a saucepan with the haddock, bring to the boil, cover and simmer gently for a couple of minutes, then remove the haddock and transfer to a plate to cool.

Butter 4 ramekins or similar-sized dishes large enough to fit the duck eggs and topping. Season the ramekins, then crack in the duck eggs.

Place the ramekins in a deep ovenproof dish and pour enough boiling water into the dish to go about half way up the eggs.

Bake in the oven for about 8-10 minutes or until the whites are just set and the yolk is still runny.

Meanwhile, bring the cream back to a simmer, remove all the haddock meat from the skin of the fish and remove any bones. Flake the meat into the cream with the dill or parsley, season and simmer until the sauce thickens.

Remove the ramekins from the water, spoon the creamed haddock mixture over and serve immediately.