Scrambled duck eggs with smoked eel
The smokey eel combines perfectly with the richness of the duck eggs and cream. For extra luxury top with herring caviar.......10 mins preparation / serves 4
2 finely chopped shallots
180g smoked eel
1 x 142ml pot double cream
3 Watercress Lane duck eggs
200g mixed salad leaves
1. Cut the eel into 1.5cm chunks. Gently fry the chopped shallots in the butter for a few minutes until soft. Add the cream, bring to the boil and season.
2. Crack the eggs into the cream and cook over a low heat for a minute or so, until the egg white starts to coagulate. Take the pan off the heat and stir it all together, letting the residual heat cook the egg into a creamy scramble.
3. Dress the salad and put in the centre of the plates. Top with the scrambled egg and 6 slices of eel.