Poached Duck Egg

Preparation

1. 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.

2. Meanwhile, crack duck egg into a fine mesh strainer to remove any excess egg white before gently setting it in a ramekin. Set aside.

3. 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.

4. Top warm hash with the poached egg, season to taste with salt and pepper, and serve immediately.

Episode Info

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 28.