Celeriac hash with ham hock and duck eggs

• масло↗small knob of
• рапсова олія↗2 tsp tsp
• маленька цибулина1

  розрізана навпіл і нарізана

• зубчик часнику↗1

  подрібнена

• гілочки чебрецю↗2

  листя зібране

• целерей↗½

  (близько 350g), розрізаний навпіл, тонко нарізаний, потім грубо порубаний

• чорна капуста↗2-3 large leaves

  або весняна зелень, стебла видалені, нашатковано

• варений копчик90g g

  подрібнений

• цільнозернова гірчиця↗1 tbsp tbsp
• качині яйця↗2
• груйєр↗25g g

  нарізаний маленькими шматочками (за бажанням)

Step-by-step instructions

1. 1

   Heat the butter and oil in a wide skillet. Add the onion and cook over low heat for 15 minutes or until golden. Add the garlic and thyme, stir for 30 seconds, then add the celeriac and a little seasoning. Stir so the celeriac is well coated with the buttery onion, then pour in a little water and cover the skillet with a lid or foil. Cook for 8–10 minutes until the celeriac is tender and partially caramelized.

2. 2

   Add the black cabbage and ham hock, mix well. Increase the heat so the cabbage wilts and the ham hock browns in places. If anything starts to stick, add a little more water. Spread spoonfuls of mustard over the skillet, then make two wells for the eggs. If the bottom looks dry, add a little more oil into the gaps, then crack the eggs. Sprinkle cheese over the skillet and cover with a lid or foil for 2–3 minutes. During this time the egg whites should set while the yolks remain runny. Season the eggs with a bit of black pepper and serve straight from the skillet.