Fried duck egg with samphire

This simple dish can be served as a snack, for breakfast or as a starter. You could also throw in some peeled brown shrimps or even some crab meat. If you want to make the dish more substantial, then slide it on to a slice of toast.

4 free-range duck eggs
A few good knobs of butter
Salt and freshly ground white pepper
A handful or so of samphire with the woody ends trimmed

Lightly fry the duck eggs in half of the butter, seasoning the whites lightly during cooking, then transfer to warmed serving plates. Meanwhile, melt the rest of the butter in a frying pan and gently cook the samphire over a medium heat for a couple of minutes, stirring every so often. Then spoon over and around the eggs with the butter.