Baked duck eggs with tomato and rosemary cakes turn breakfast into an occasion — rich yolks baked in cream beside little savory cakes scented with tomato and fresh rosemary. The cakes are quick-mixed with self-raising flour, and the whole thing lands on the table in about 45 minutes. Butter the ramekins generously and half the presentation is done.
Looking for a weekend brunch that truly wows? This recipe for rich, baked duck eggs paired with fluffy, savoury tomato and rosemary cakes is your answer. It’s the perfect hearty meal to linger over with friends or family, and it looks as incredible as it tastes. Get ready to impress!
Ingredients
• For the Tomato & Rosemary Cakes
• 80g (2.82 oz) or 100ml sunflower oil, plus extra for the moulds and pan
• 2 large eggs, lightly beaten
• 1 tbsp tomato purée
• 80g (2.82 oz) self-raising flour, sifted
• 1 tsp (5 ml) finely chopped fresh rosemary leaves
• ½ tsp sea salt
• For the Baked Duck Eggs
• 2 tsp (10 ml) unsalted butter, for the ramekins
• 4 duck eggs
• 4 tbsp (60 ml) single cream
• Freshly ground white pepper, to taste
• Sea salt, to taste
• To Serve
• 150g (5.3 oz) frozen sweetcorn
• 200g (7.1 oz) baby spinach
• 2 tbsp (30 ml) white truffle oil, optional
Instructions
1. Preheat the oven to 155°C (310°F)/fan 135°C (275°F)/gas mark 2. Lightly oil four muffin moulds.
2. To make the tomato and rosemary cakes, whisk the eggs, oil, and tomato purée in a large mixing bowl. Add the sifted flour, rosemary, and salt, mixing until thoroughly combined.
3. Divide the batter evenly between the prepared muffin moulds. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
4. Let the cakes rest in the moulds for 10 minutes before carefully turning them out onto a wire rack to cool.
5. Meanwhile, prepare the baked eggs. Increase the oven temperature to 170°C (340°F)/fan 150°C (300°F)/gas mark 3½ and generously butter 4 individual ramekins.
6. Crack one duck egg into each prepared ramekin. Season the single cream with salt and white pepper, then pour 1 tbsp (15 ml) into each ramekin, being careful to avoid the yolk.
7. Place the ramekins on a baking tray and bake for 15–20 minutes, until the whites are set but the yolks are still runny, or cooked to your preference.
8. While the eggs are baking, char the sweetcorn. Heat a little oil in a frying pan over a high heat. Add the frozen sweetcorn and a pinch of salt, tossing until it begins to char and pop slightly.
9. To serve, place a ramekin on each plate alongside a warm tomato and rosemary cake and a handful of fresh baby spinach. Scatter the charred sweetcorn around the plate and finish with a drizzle of white truffle oil over the spinach, if using.
Nutritional Information
• (per serving)
• is an estimate and may vary based on the specific used.
Pro Tips
• Prepare the tomato and rosemary cakes the night before. Store them in an airtight container and gently warm through in a low oven before serving.
• Use leftover tomato cakes for a quick supper. Slice them open, add grated Cheddar, and grill until melted and golden.
• If you don’t have white truffle oil, a drizzle of high-quality extra virgin olive oil or a fried onion vinaigrette will also work beautifully.
• Rotate the baking tray halfway through cooking the eggs to ensure they cook evenly, especially if your oven has hot spots.
FAQ
Q: Can I use chicken eggs instead of duck eggs for this recipe
A: Yes, you can absolutely substitute chicken eggs for duck eggs. Duck eggs are larger and have a richer yolk, so you may want to use large or extra-large chicken eggs. The baking time might be slightly shorter, so start checking them around the 12-15 minute mark to ensure the yolk stays runny.
Q: How can I make this brunch recipe vegan
A: To make this recipe vegan, you’ll need a few substitutions. For the tomato cakes, use a vegan egg replacer. For the baked ‘eggs,’ try a commercial vegan egg product or baked tofu with black salt (kala namak). Replace the single cream with a plant-based alternative like oat or soy cream.
Q: Is this vegetarian brunch a good source of protein
A: Yes, the duck eggs are an excellent source of protein, making this a satisfying and hearty vegetarian meal. Each duck egg contains about 9 grams (0.32 oz / 9.1 g) of protein. To boost the protein content further, you could serve it with a side of vegetarian sausages or pan-fried halloumi.
Q: Can I prepare parts of this vegetarian brunch ahead of time
A: Absolutely. The tomato and rosemary cakes are perfect for making ahead. You can bake them the day before and store them in an airtight container at room temperature. Simply warm them gently in a low oven before serving, which makes for a more relaxed brunch experience.
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Baked Duck Eggs with Tomato and Rosemary Cakes
Ingredients
Method
- Preheat the oven to 155°C (310°F)/fan 135°C (275°F)/gas mark 2. Lightly oil four muffin moulds.
- To make the tomato and rosemary cakes, whisk the eggs, oil, and tomato purée in a large mixing bowl.
- Add the sifted flour, rosemary, and salt, mixing until thoroughly combined.
- Divide the batter evenly between the prepared muffin moulds.
- Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cakes rest in the moulds for 10 minutes before carefully turning them out onto a wire rack to cool.
- Meanwhile, prepare the baked eggs. Increase the oven temperature to 170°C (340°F)/fan 150°C (300°F)/gas mark 3½ and generously butter 4 individual ramekins.
- Crack one duck egg into each prepared ramekin.
- Season the single cream with salt and white pepper, then pour 1 tbsp (15 ml) into each ramekin, being careful to avoid the yolk.
- Place the ramekins on a baking tray and bake for 15–20 minutes, until the whites are set but the yolks are still runny, or cooked to your preference.
- While the eggs are baking, char the sweetcorn.
- Heat a little oil in a frying pan over a high heat.
- Add the frozen sweetcorn and a pinch of salt, tossing until it begins to char and pop slightly.
- To serve, place a ramekin on each plate alongside a warm tomato and rosemary cake and a handful of fresh baby spinach. Scatter the charred sweetcorn around the plate and finish with a drizzle of white truffle oil over the spinach, if using.
