This makes a luxurious breakfast, brunch or supper (to be honest, I’d also make it for lunch or tea – doubling the portions if it’s the main meal – so it’s a bit of an all-rounder then). But, as you’ll see in the nutrition section, that luxury means this is definitely one for the ‘treat’ part of your recipe book.
Rich poached duck eggs, sitting on spinach, mushrooms and crumpets. Hollandaise sauce poured over with some asparagus ‘soldiers’ waiting on the side for dipping purposes. What’s not to like?
It’s a relatively simple dish to pull together (be warned: there’s a lot of multi-tasking to do) but the use of duck eggs and asparagus gives it a touch of sophistication that the beloved boiled egg and toast soldiers just doesn’t have.
The dish is pretty good for protein, iron and vitamin A. But there should be a big red flag over the fat and cholesterol contained within it: 63% and 300% of your respective RDAs (assuming 2,000 calorie intake).
To be honest, a lot of that comes from the Hollandaise sauce – it ain’t the healthiest addition – as quite a lot is used here. The dish works fine without it actually or you could just really cut down on the amount to trim some of those numbers down.
I’m of the view that you should be allowed the occasional treat and so long as this isn’t on the menu every week, this is still a great dish for you’re looking to bring some luxury to your weekend.
Poached duck eggs with crumpets, for two as a light meal or for one as dinner
- 2x crumpets
- 2x duck eggs
- 1 tsp rapeseed oil
- 125g chestnut mushrooms, sliced
- ½ tsp dried thyme
- 125g asparagus
- A handful of young spinach leaves
- 120ml Hollandaise sauce – from a packet or following a recipe like this
- Heat the oil in a frying pan and when hot enough, add the mushrooms and the thyme. Cook until they start to brown. Remove from heat and keep warm.
- Meanwhile, bring a pan of water to the boil. Blanche the asparagus for 1 or 2 minutes, before removing. Don’t drain the water.
- Transfer the asparagus to the now-vacant frying pan and cook for 3 or 4 minutes, until tender.
- While the asparagus is in the frying pan, make the hollandaise sauce according to the instructions in another pan. Set aside off the heat when ready.
- While stirring the sauce, throw the spinach into the frying pan and leave to wilt for a minute.
- With all the other ingredients made, pop the crumpets in the toaster, add some vinegar to the water in the pan and bring to the boil. Stir the water until it makes a vortex, then crack in the duck eggs. Poach for 2 or 3 minutes, then remove from the pan using a slotted spoon and drain on kitchen paper.
- Assemble by putting the hot crumpet on a plate, topping with the wilted spinach and then the fried mushrooms. Place a poached egg on top of this and pour over some hollandaise sauce. Serve with the asparagus soldiers on the side.
Source: MyFitnessPal; daily values are based on a 2,000 calorie diet