Ingredients

Steps

• Whisk the duck eggs in a large bowl with salt and pepper.
• Melt the butter in a pan and cook the eggs slowly while stirring.
• Stir in the chopped chives and the whipped cream.
• Line four ramekins with cling film and place eel pieces at the bottom.
• Divide the eggs into the ramekins and let stand for one minute.
• Invert the ramekins onto plates, remove film, and garnish with wilted spinach.