Name: Poached duck egg with hot smoked salmon & mustard hollandaise Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 4 duck eggs; 200g hot smoked salmon; For the hollandaise sauce:; 2 egg yolks; 1 tbsp Dijon mustard; 150g unsalted butter, melted; 1 tbsp lemon juice; salt and pepper, to taste; For poaching the eggs:; 4 cups water; 1 tbsp white vinegar; salt, to taste

How To Make Poached duck egg with hot smoked salmon & mustard hollandaise

There are many ways to enjoy eggs, but having them poached is definitely the go-to for many foodies. Good thing we have plenty of easy but delicious poached egg recipes for all the egg lovers out there. This method of cooking eggs makes for a delicate and soft dish. But don’t be discouraged by others saying it’s hard to do! With these recipes, you can make the perfect poached egg. Some recipes throw in some veggies like asparagus and tomatoes, too. Enjoy the runny yolk and soft whites of poached eggs with these brilliant recipes.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

4 duck eggs
200g hot smoked salmon
For the hollandaise sauce:
2 egg yolks
1 tbsp Dijon mustard
150g unsalted butter, melted
1 tbsp lemon juice
salt and pepper, to taste
For poaching the eggs:
4 cups water
1 tbsp white vinegar
salt, to taste

Instructions

Fill a large saucepan with water, add vinegar and salt, and bring to a gentle simmer over medium heat.
Crack the duck eggs into separate small bowls or ramekins.
Create a gentle whirlpool in the water by stirring it and carefully slide one duck egg at a time into the center of the whirlpool. Cook for 3-4 minutes for a soft poached egg.
While the eggs are poaching, prepare the hollandaise sauce by whisking the egg yolks and Dijon mustard together in a heatproof bowl.
Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
Slowly drizzle in the melted butter while continuously whisking the egg yolks and mustard mixture until it thickens.
Stir in the lemon juice, salt, and pepper. Keep the hollandaise sauce warm.
Remove the poached eggs from the water using a slotted spoon and place them on a plate lined with paper towels to drain excess water.
To serve, place a slice of hot smoked salmon on each plate, top with a poached duck egg, and drizzle with mustard hollandaise sauce. Serve immediately.