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Fried duck eggs with wild mushrooms and roasted garlic

Serves 4

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400g mixed wild mushrooms (ceps, chanterelle, pied de mouton horn of plenty)
60g unsalted butter
4 duck eggs
Small bunch flat leaf parsley, finely chopped
Olive oil for frying

For the roasted garlic
1 bulb of garlic
Extra virgin olive oil
Salt and freshly ground black pepper

To make the roasted garlic, pre-heat the oven to 190°C / gas mark 5. Season the garlic bulb with olive oil, salt and pepper. Cover with foil and roast in oven for 30 minutes, or until soft. Once cooled, remove the roasted garlic from its skin.

Prior to cooking, the wild mushrooms should be halved, washed and dried well.

Melt half the butter in a frying pan and gently cook the wild mushrooms with 4 cloves of roasted garlic for 5 minutes until they begin to soften. Add the chopped parsley and the rest of the butter and season with salt and pepper. Meanwhile gently fry the duck eggs in a non-stick frying pan until just set and season the egg white with a little salt. Turn the eggs out onto a plate, spoon over wild mushrooms around the eggs.

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