Vegetarian Perfect Poached Duck Eggs
Elevate your brunch game with this delightful recipe for Vegetarian Perfect Poached Duck Eggs. Featuring rich and creamy duck eggs paired with garlicky sautéed spinach, all served atop crispy, golden sourdough toast, this dish is a luxurious yet simple treat. The white wine vinegar ensures perfectly poached eggs with velvety yolks, while the combination of fresh spinach and a hint of garlic adds a savory, wholesome touch. Ready in just 25 minutes, this recipe is ideal for impressing guests or indulging in a sophisticated vegetarian breakfast at home. Garnished with a sprinkle of salt and pepper, every bite is as satisfying as it is elegant. Perfect for brunch, light lunches, or any occasion that calls for something truly special!
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Ingredients
- 4 large Duck eggs
- 2 tablespoons White wine vinegar
- 4 slices Sourdough bread
- 200 grams Fresh spinach
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
Directions
Step 1
Fill a large saucepan with water, approximately 10 cm deep. Bring the water to a gentle simmer over medium heat. Add the white wine vinegar to the water.
Step 2
Meanwhile, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 3
Add the fresh spinach to the pan with the garlic, sprinkle with 0.5 teaspoon of salt, and sauté until wilted, about 3-5 minutes. Once done, set aside.
Step 4
Carefully crack one duck egg at a time into a small cup or bowl. Gently lower the cup into the simmering water and tip the egg into the water. Repeat with the remaining duck eggs.
Step 5
Allow the eggs to poach for about 5 minutes until the whites are set and the yolks are still runny.
Step 6
While the eggs are poaching, toast the sourdough bread slices until golden brown. Spread a small amount of butter on each slice if desired.
Step 7
Using a slotted spoon, carefully lift the poached eggs from the water and drain on a paper towel.
Step 8
To assemble, place a portion of sautéed spinach on each slice of toasted sourdough bread. Top with a poached duck egg.
Step 9
Season the poached eggs with the remaining salt and black pepper. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (802.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1525.0 |
| Total Fat 93.0g | 0% |
| Saturated Fat 29.9g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 2562.0mg | 0% |
| Sodium 4069.0mg | 0% |
| Total Carbohydrate 113.8g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 8.2g | |
| Protein 61.5g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 468.7mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 810.2mg | 0% |
Source of Calories