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
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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
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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.
Camera & Clementine 
Here in America, a poached egg usually means more like a steamed egg…often done in a small metal tin over boiling water. I’ve never really poached an egg, it’s interesting to see that you crack the egg into swirling water.
You should give it a go! There’s something luxurious about poached eggs. Its also a little frightening putting the egg directly into the water, but it works every time!
Perhaps for Sunday breakfast this weekend.
How about a post on scones? I am always trying to improve my scone technique…and it’s also another thing where America differs in interpretation.
I have a scone recipe up 🙂 https://cameraandclementine.wordpress.com/2012/12/31/porridge-scones-with-medjool-dates-and-lemon/ There are very non fussy and therefore very easy to make. You cant go wrong with them! But I might post a more traditional white scone soon, on your recommendation. 😉
Yum…I like the idea of putting avocado with this. I like to make something similar as a relaxed sunday breakfast or a weeknight meal if we’re all home too late to cook…will remember the avocado for next time!
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using duck or other game birds. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers
Anna, thanks for linking up with Food on friday. Gradually we are getting a good “ducky” collection of ideas!. I hope to see you again soon. Cheers
Yum! is all I can say. Your site is amazing and the food looks delicious.
Found you on Carole’s “Food on Friday.” Thank you for sharing your delicious food with us.
Jeff
Hi Jeff,
Thank you for your kind words. And your welcome!
Anna