Adam Byatt’s Fried Duck Egg With Shaved Summer Truffles
4 tsp duck fat
1 large duck egg
1 slice toast (optional)
10g summer truffles
A few thyme leaves
Sea salt and freshly ground black pepper
Heat the duck fat in a frying pan over a high heat until hot. Crack the egg into a small bowl (if you crack the egg directly into the pan the fat will splash out), then tip the egg into the pan. Turn the heat down to medium and allow the egg to crisp underneath, but not too much. This will only take 2-3 minutes. Now turn the heat off and allow the egg to stand in the pan – it will continue to cook until the white is perfectly set, the yolk warm and the underside golden.
Place the egg on a serving plate, on a slice of toast if you wish. Thinly shave truffle over the egg until you feel you have indulged enough. I use a specially designed truffle mandolin for this, but a micro-grater would also do the job. Sprinkle with the thyme and seasoning to taste, serve and enjoy!