Vegetarian Perfect Poached Duck Eggs
Elevate your breakfast or brunch with this recipe for Vegetarian Perfect Poached Duck Eggs, a sophisticated yet approachable dish that combines delicate flavors and wholesome ingredients. Perfectly poached duck eggs — known for their rich, creamy yolks — are the star of this dish, gently balanced with garlicky sautéed spinach and served atop crispy, golden sourdough toast. Enhanced by a subtle hint of white wine vinegar, which ensures beautifully set egg whites, this dish is both satisfying and nutrient-packed. Ready in just 25 minutes, this recipe highlights fresh, simple ingredients and easy techniques, making it a must-try for effortless elegance. Perfect for vegetarian cooking enthusiasts craving a refined twist on a classic poached egg recipe, this creation is sure to impress your taste buds and guests alike!
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Recipe Information
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
Instructions
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.
Meanwhile, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
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.
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.
Allow the eggs to poach for about 5 minutes until the whites are set and the yolks are still runny.
While the eggs are poaching, toast the sourdough bread slices until golden brown. Spread a small amount of butter on each slice if desired.
Using a slotted spoon, carefully lift the poached eggs from the water and drain on a paper towel.
To assemble, place a portion of sautéed spinach on each slice of toasted sourdough bread. Top with a poached duck egg.
Season the poached eggs with the remaining salt and black pepper. Serve immediately and enjoy!
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 2562 mg | 854% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.2 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 469 mg | 36% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
