The place to go for something inventive, delicious, and unexpected? Ansill. The place not to go? Your kitchen. Unless you follow this recipe.

David Ansill’s Shirred Duck Egg with Truffles

Ingredients
1 tsp. truffle peelings
1 oz. heavy cream
1/8 tsp. white truffle oil
1 duck egg
Salt and pepper
Sea salt
Fresh chives
Brioche

1. Preheat oven to 450 degrees.

2. Chop truffles and add to cream and truffle oil.

3. Gently crack egg into a buttered, six-ounce, ovenproof dish.

4. Drizzle the truffle cream mixture over egg until it covers the egg white; season with salt and pepper.

5. Bake in oven for nine minutes or until the white is set and the yolk is slightly runny.

6. Sprinkle with sea salt and fresh chives. Serve with lightly toasted brioche for breakfast, lunch, or dinner.

Can’t get it right? Head to Ansill Food + Wine, 627 South Third Street (215-627-2485 or ansillfoodandwine.com).