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

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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.

Serves 1