Poached Duck Egg on Toast with Mixed Greens
Duck eggs are richer and contain both more cholesterol and fat than chicken eggs. They are also a little larger and has a slightly thicker shell.
READY IN 5 MIN
- Grilled and sliced seasoned bread (olive oil and salt)
- Mixed greens tossed with olive, vinegar and salt
- 1 Pastured duck egg
Fill a small saucepan with water and set to boil. Tear some cling film (ensuring there are no holes). Drizzle some olive oil, chopped herbs, and salt over the cling film and spread it out with your fingers. Place the sheet of cling film in a ramekin oil side up and break and egg into the cling wrap (don't break the egg on the side of the ramekin in case it pierces a hole in the glad wrap). Gather up the edges of the cling wrap, twisting it ( we used a large paper clip to keep the wrap in place) and making sure that you have the egg enclosed well. Carefully place it in the simmering water.
For a soft boiled yolk, cook for 3-4 minutes. Lift out of the water using a slotted spoon and cut away the wrap just near it is twisted and gathered. Assemble by placing toast on a plate and top with mixed green. Place the poached egg in the center of the greens. Slice the egg in half with a knife to expose the runny yolk. Season with more olive oil, salt, and pepper.