How to create our famous poached duck egg, served on sourdough with sautéed mushrooms and a truffle hollandaise sauce, from the comfort of your own home.
Perfect as a decadent breakfast or starter, our poached duck egg is the ultimate winter indulgence for anyone looking to upgrade their usual egg on toast routine.
For this recipe, you will need –
For the Truffle Hollandaise:
300ml Egg Yolk
1kg Unsalted Butter
75ml Hollandaise Reduction
1 Pinch of Salt
10ml Truffle Oil
For the Reduction:
500ml White Wine Vinegar
1 Tbsp Black Peppercorns
1 Bunch Tarragon
1 Pinch Salt
Lemon Juice from ½ a Lemon
And to Complete the Dish:
1 Slice Toasted Sourdough
120g Sauteéd Mixed Wild Mushroom Slices
1 Soft Poached Duck Egg
Begin by cooking your reduction. This is easy to do, simply boil all of your ingredients together, and reduce your mixture down by 50%. To make your truffle hollandaise sauce, start by clarifying your butter in a saucepan. Then, whisk your egg yolk, reduction and salt in a bowl over a bain-marie, to make a sabayon.
Slowly add the clarified butter to the sabayon, bit by bit. Remove the bowl from over the bain-marie so as not to overheat the mixture, and whisk the mixture until it has the texture of mayonnaise. To finish, whisk in the truffle oil.
Sautée the mushrooms in butter, adding salt and pepper to taste, whilst toasting your sourdough bread and soft poaching a duck egg.
To serve, top your sourdough bread with the mushrooms, followed by the poached duck egg and truffle hollandaise. If you have a small blow torch for cooking at home, use this on top of the hollandaise sauce, and garnish with the pea shoots.
Et voila! A delicious poached duck egg on sourdough, with sautéed mushrooms and truffle hollandaise sauce – a mouthwatering treat.