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  1. Home
  2. egg breakfast recipes

Poached Duck Egg with Hot Smoked Salmon & Mustard Hollandaise

Start your day well with this tasty breakfast! - by Barbara Northwood
  • 09 Apr 2019
Poached Duck Egg with Hot Smoked Salmon & Mustard Hollandaise
Prep: 15 Minutes - Cook: 30 Minutes - MORE EFFORT - Serves 4
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As eggs age, their whites start to break down, making them harder to poach – so always use the freshest you can find. Adding a splash of vinegar to the water helps the egg whites coagulate (turn from liquid to solid). Be careful not to add too much though, or your eggs will taste of it. Cook the eggs in two batches if you don’t feel confident cooking them all at once.

Ingredients

2 x 150g pieces hot smoked salmon

4 duck eggs

splash of white wine vinegar

60g watercress

a little rapeseed oil

2 breakfast muffins, cut in half and toasted

For the hollandaise

250g butter

30ml cabernet sauvignon

30ml white wine vinegar

20ml double cream

2 large egg yolks

1 tsp snipped chives

1 tsp wholegrain mustard

1/2 lemon, juiced

Method

  1. Heat oven to 180C/160C fan/gas 4. Clarify the butter for the hollandaise by melting it in a small saucepan over a low heat. Spoon off any white froth that comes to the surface, then carefully pour the melted butter into a jug, leaving behind any milky solids at the bottom of the pan.

  2. To make a reduction for the hollandaise, gently simmer the wine and vinegar in a small saucepan until reduced to a glaze (it should be around 1-2 tsp), then pour in the double cream and briefly whisk with a balloon whisk. Tip the cream into a small heatproof bowl. Bring two large saucepans of water to a simmer (one for the hollandaise, the other to poach the eggs). Whisk in the egg yolks, then set the bowl over one of the pans of simmering water, making sure the water doesn’t come in contact with the bottom of the bowl. Keep whisking for 2-3 mins until thick and aerated. Ladle the clarified butter into the bowl, whisking as you pour. If your mixture looks a bit greasy, or is thickening too much, add a splash of water. Once all the butter has been incorporated, add the chives, mustard and lemon juice, and keep warm. 

  3. Put the salmon on a baking tray in the oven to gently warm through while you poach the eggs. Add a splash of vinegar to the pan of simmering water, give a little swirl, crack the eggs into a cup, then tip into to the water, one at a time. Poach the eggs for 3-4 mins. Lift them from the water with a slotted spoon, drain on kitchen paper and season. 

  4. To serve, dress the watercress in a little rapeseed oil and put on each half of the toasted muffin. Flake over the warm salmon. Lay the poached eggs on top, then spoon over the hollandaise sauce (add a splash of water if it’s thickened).

PER SERVING 

909 kcals • fat 76g • saturates 39g • carbs 17g • sugars 2g • fibre 2g • protein 36g • salt 3.4g

  • mothers day brunch ideas
  • long weekend brunch
  • eggs
  • egg breakfast recipes
  • brunch
  • breakfast in bed
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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