Poached Duck Eggs with Avocado and Spinach
I love poached eggs and my darling boyfriend always makes them for me as a wee treat. So until I decided to poach a duck egg, I hadn’t actually done it before. (I’ve made every other kind of eggs, I just want to say)
And as expected, it was delicious, with just a little bit more flavour than a chickens egg and bigger, of course!
This is a smashing dish to serve for brunch, or as a light lunch. I used my spelt bread recipe for a wholesome side kick to the tasty egg. Spelt recipe here
Serves two people:
2 duck eggs
1 avocado, sliced
a couple of slices of good bread
a handful of mushrooms
a handful of spinach
1 tbsp olive oil plus extra for frying
salt, paprika and pepper to taste
Bring a large pan of water to the boil.
Meanwhile fry the mushrooms in olive oil. Assemble the spinach leaves, avocado and mushrooms on the bread and drizzle with the olive oil. Bring the water to a gentle simmer and using a spoon, stir the water round and round, creating a mini whirlpool. Crack the duck eggs, one at a time into the middle of the swirling water and simmer for 3.30 min for a soft poached and 4 min for a medium poached egg.
Lift the eggs out of the pan and gently dry on a piece of kitchen roll.
Place on top of the avocado, sprinkle a little hot paprika and serve with salsa.