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–+ servings
Baked Duck Eggs with Tomato and Rosemary Cakes – vegetarian recipe
Stav Kogan

Baked Duck Eggs with Tomato and Rosemary Cakes

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 568
Ingredients Method Nutrition

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 (15 ml) 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
  • 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.

Method
 

  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.
  3. Add the sifted flour, rosemary, and salt, mixing until thoroughly combined.
  4. Divide the batter evenly between the prepared muffin moulds.
  5. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
  6. Let the cakes rest in the moulds for 10 minutes before carefully turning them out onto a wire rack to cool.
  7. 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.
  8. Crack one duck egg into each prepared ramekin.
  9. Season the single cream with salt and white pepper, then pour 1 tbsp (15 ml) into each ramekin, being careful to avoid the yolk.
  10. 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.
  11. While the eggs are baking, char the sweetcorn.
  12. Heat a little oil in a frying pan over a high heat.
  13. Add the frozen sweetcorn and a pinch of salt, tossing until it begins to char and pop slightly.
  14. 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.

Nutrition

Calories: 568kcalCarbohydrates: 28.6gProtein: 17gFat: 45.4g

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