This makes for a hearty breakfast or brunch at the weekend when you’ve more time (or guests to impress). If you haven’t any white truffle oil you can use Fried onion vinaigrette or Microwave brown sauce instead. The tomato and rosemary cake can be prepared the night before, stored in an airtight container and warmed through in a low oven when you’re ready to serve. If you happen to have any of the tomato cakes left, keep them for supper, cut them open, add a little grated Cheddar, then grill them.
SERVES 4
For the cakes
80g/100ml sunflower oil, plus more for the moulds and to char the sweetcorn
2 eggs, lightly beaten
1 tbsp tomato purée
80g self-raising flour, sifted
1 tsp finely chopped rosemary leaves
½ tsp sea salt
For the baked eggs
2 tsp unsalted butter, for the ramekins
4 duck eggs
4 tbsp single cream
freshly ground white pepper
To serve
150g frozen sweetcorn
200g baby spinach
2 tbsp white truffle oil (optional)
Preheat the oven to 155°C/fan 135°C/gas mark 2. Oil four muffin moulds.
To make the tomato and rosemary cakes, whisk the eggs, oil and tomato purée in a large mixing bowl (or mix in a food mixer with the beater attachment), then add the flour, rosemary and salt, mixing until thoroughly combined.
Divide between the muffin moulds and bake for 20–25 minutes or until firm to the touch and a skewer inserted into the middle of a cake comes out clean. Leave in the moulds for 10 minutes, then carefully unmould and leave to cool on a wire rack.
Meanwhile, prepare the baked eggs. Increase the oven temperature to 170°C/fan 150°F/gas mark 3½ and butter 4 ramekins.
Crack an egg into each prepared ramekin. Season the cream with salt and white pepper, then add 1 tbsp to each ramekin, avoiding the egg yolk. Place on a baking tray and bake for 15–20 minutes, removing once the whites have set and the yolk is done to your liking. You may need to spin the baking tray around halfway through to ensure the eggs cook evenly.
While the eggs are cooking, char the sweetcorn. Pour a little oil into a frying pan set over a high heat, then add the frozen sweetcorn and a pinch of salt. Toss it in the hot oil and allow it to burn slightly … be careful as the sweetcorn will pop.
To serve, place a ramekin of baked egg on each plate with a cake and a handful of baby spinach. Scatter the charred sweetcorn around the plate and finish with a drizzle of white truffle oil over the spinach.
Baked duck eggs with tomato and rosemary cake and charred sweetcorn
