This is Steven Edwards' take on a breakfast classic: a slow cooked egg yolk is served with smoked and puréed sweetcorn, pickled onion petals and duck-fat toasted brioche fingers. If you don't have a sous vide, serve this with a poached duck egg instead.
See the full recipe here: https://www.greatbritishchefs.com/recipes/duck-egg-yolk-pickled-onions-duck-fat-brioche-soldiers-recipe

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