Mother’s Day approaches. We know you didn’t remember, and haven’t planned anything yet. Just so you know, it’s on Sunday 14 March. Don’t fret; we’ve got you covered. With this recipe and a quick trip to the shops, you’ll have made your down payment on mum love for the year.

 Scrambled duck eggs with crispy bacon and watercress
 Serves four
 Eight duck eggs
 110ml (4fl oz) double cream
 50g (2 oz) butter, softened
 Eight rashers of smoked dry-cure streaky bacon
 60g (2 Ω oz) watercress, salt and black pepper

A great way to cook scrambled eggs is to soft-boil them in their shells before scrambling in a pan. I first saw it done by Jason Atherton, the chef at Maze, and thanks to him I’ve made them this way ever since.

Bring a large pan of salted water to the boil. Place the duck eggs in the water, lowering in each one carefully with a spoon to stop them cracking, reduce heat and simmer gently for 7-8 minutes to soft-boil the eggs.

Remove the pan from the heat, drain off the water and place the eggs under running water until cold, to stop them from cooking further. Peel off the shells, then slice each egg in half and scoop out the runny yolks into a large bowl.

Preheat the grill to high. Finely dice the egg whites and add to a frying pan set over a low heat. Add the cream and butter and warm through. Meanwhile, place the bacon under the grill and cook on both sides until nice and crispy.

Remove the pan from the heat and stir in the runny yolks, season with salt and pepper and place on plates with the slices of bacon and pile of watercress on the side.

Serve to your mum. Be her favourite child.


This comes straight from the Mother’s Day, Men’s Way guide from Hallmark. Specifically, lifted from Chef James Martin’s book, My Kitchen which is out now, priced £20.