Poached Duck Egg with Collard Green and Chorizo Hash
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 28.
Featuring: Alphaven Farms Duck Eggs
1 tbsp olive oil
1 fresh chorizo sausage, casing removed
1 small white potato, finely diced
2 cups thinly sliced collard greens
2 cloves garlic, thinly sliced
1 tbsp white vinegar
1 Alphaven Farm Duck Egg
● Set a large skillet over high heat, add oil and, once smoking, crumble in sausage and use a wooden spoon to break meat apart as it cooks. When chorizo is cooked through and golden, about 4 minutes, add diced potato, reduce heat to medium-low, and cook until potatoes are fork-tender, about 5 minutes. Add collard greens and cook for 3 minutes, then add garlic and cook for an additional 1 minute. Reduce heat to low and keep hash warm.
● Meanwhile, crack duck egg into a fine mesh strainer to remove any excess egg white before gently setting it in a ramekin. Set aside.
● Fill a medium sized sauce pot with water and place over high heat. Once boiling, reduce heat to a gentle simmer and stir in vinegar. Swirl water with a wooden spoon to create a vortex, then gently add duck egg and cook for 3 minutes. With a slotted spoon, transfer poached egg from water to a paper towel lined plate to drain.
● Top warm hash with the poached egg, season to taste with salt and pepper, and serve immediately.