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Clarence CourtGo to work on an egg with these recipes from Mark Hix

Clarence Court has got together with food writer and restaurateur Mark Hix to produce some exclusive dishes using eggs.

Eggs remain one of the most economical food sources and can be used in such a variety of ways but why Clarence Court eggs? You can of course use any egg to create these recipes bit if you want that little bit extra and you enjoy quality food . . .

Clarence Court produces rare breed hens on its farms for eggs with real flavour. The free range environment in which the hens live ensures the hens are active and get plenty of exercise every day making them healthy and productive. This in turn results in Clarence Court’s gourmet flavour and rich yellow yolks, instantly recognisable by anyone who knows good food.

The welfare of the hens and taste are all important which means Clarence Court eggs are serious eggs for those who take their food seriously.

  • Founded in 1990, Clarence Court has pioneered the revival of traditional British specialty breeds of hens from old pure bloodlines, for use in egg production.

  • Clarence Court birds spend more time outside because their breeding characteristics encourage them to roam further instinctively.

  • Clarence Court’s distinctive hen breeds eggs have larger yolks with firmer egg whites and stronger shells. As they are closer to their natural ancestors they lay only 180 eggs a year compared to 280 eggs per year for the average free range hen.

  • Fed on a natural cereal based diet with a generous helping of sundrenched maize they also have the access to forage in open pastures.

  • The Clarence Court range includes Old Cotswolds Legbars, Mabel Pearman’s Burford Browns, Gladys May Braddock White Duck Eggs and Free-to-Fly Quails eggs, a range of seasonal eggs are also launched every spring.

  • Clarence Court eggs have a denser albumin, helping to keep the yolk central, improving the flavour and maintaining shape when fried or poached.

  • All Clarence Court hen eggs are stamped with the brand’s iconic crown as a mark of authenticity

Egg recipe ideas:


Baked duck eggYou can buy duck eggs in supermarkets now, otherwise use a large hen's egg. You may see morels in very specialist greengrocers, if not use any other type of wild or cultivated mushroom. Wild garlic isn't hard to find in the country; pick some if you're on a weekend walk (you won't miss the smell, believe me). Garlic chives from an Asian greengrocers will work equally well or you could just crush a clove of garlic and mix with some parsley for colour.


120 - 150g wild mushrooms, cleaned
80g butter, softened
300ml double cream
2tbs chopped parsley
Salt and freshly ground black pepper
4 duck eggs


  • Preheat the oven to 180ºC / 350ºF / gas mark 4.
  • In a pan with the lid on, gently cook the mushrooms in 40g of the butter for 3 - 4 minutes until they soften.
  • Add the cream, season with salt and pepper and simmer very gently for 3 - 4 minutes.
  • Add the parsley and continue to simmer for another 5 or 6 minutes until they soften. The sauce should not be too thick but if it does thicken add a little water.
  • Rub four individual, shallow oven-proof serving dishes (terracotta or those flat crème brûlée ones are ideal) with the rest of the butter between them.
  • Then crack a duck egg into each dish and season the white.
  • Cover each dish with foil and bake in the oven for 10 minutes or until the white has set to your liking.
  • To serve spoon the hot sauce and mushrooms around the egg white.

Serves 4


Eggy BreadMaking French toast is so easy, yet we don't often make the effort to do it for a quick, tasty, breakfast or brunch. This is a bit of a twist on the classic pain perdu, by making it into a sandwich with all of those lovely, dark, late-summer fruits.


4 slices of brioche (or bread)
2 medium eggs, beaten
2tbsp caster sugar
100ml milk
A few drops of vanilla essence
100 - 120g butter
150 - 200g blackberries, blueberries, blackcurrants, etc
4tbsp crème fraîche


  • Whisk the eggs, sugar, milk and vanilla together.
  • Mix the fruits and put the mixture between the brioche slices, pressing them firmly together so that they crush the fruit slightly.
  • Put the sandwiches in a tray, pour over the egg mixture and leave to stand for about 2 - 3 minutes.
  • Heat the butter in a (preferably) non-stick frying pan until it is foaming, carefully remove the sandwiches from the tray with a fish slice and cook for about 2 minutes on each side until golden.
  • Cut the sandwiches in half, transfer on to serving plates and serve with the crème fraîche.

Serves 4


Herb omletteA good non-stick frying pan is an essential piece of equipment for omelettes. Gone are the days of proving your pan for hours with salt and oil.


12 medium eggs, beaten
6tbs chopped soft green herbs (chervil, chives, parsley, tarragon)
90 g butter
Salt and freshly ground black pepper


Timing is essential if you are attempting to make a lot of omelettes, so keep them a little undercooked to allow for reheating.

  • Season the eggs with salt and pepper and mix in the herbs.
  • Rub a little butter into a non-stick frying pan, heat gently then add a quarter of the egg mixture for one person.
  • Stir with a rubber spatula or wooden spoon until the egg begins to set.
  • Remove the pan from the heat and slide the omelette flat onto a cold plate to prevent it cooking any longer.

Serves 4


Sausage and Egg MeatloafYou can vary this by using minced veal or even a mixture of veal and pork. You can also add some cooked mushrooms to the mix if you wish.


400g good quality sausage meat
3tbs chopped parsley
4 - 5 hard boiled eggs, peeled
250 - 300g butter puff pastry, rolled to about one-third of a centimetre
1 egg, beaten


  • Mix the sausage meat with the parsley.
  • Cut about 1/2 - 1 cm off the ends of the eggs or close to the yolk.
  • Lay a piece of cling film on the work surface then flatten the sausage meat onto the cling film.
  • Line the eggs up down the centre, end on end then using the cling film roll the mixture into a sausage shape about 25cm long.
  • Removing the cling film carefully place down the centre of the pastry and roll the pastry around it.
  • Trim the pastry so it overlaps by a cm or so and brush the overlapping edge with egg so the join is on the bottom.
  • Place the meatloaf on a baking tray and press the ends down and trim off the excess.
  • You can decorate the pastry with excess strips if you wish or by making lines with the back of a knife. Brush the pastry with egg and leave to rest in the fridge for 30 minutes.
  • Preheat the oven to 180°C / gas mark 5.
  • Bake the meatloaf for about 30 - 40 minutes or until the centre is hot when pierced and tested with a skewer.
  • Serve cold or warm.

Serves 6

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