Poached Duck Eggs with Baby Mustard Greens, Lardons, Sourdough Croutons and Shallot-Mustard Vinaigrette

Servings: 4

Author:

Main Course Salad

Spring

sourdough Greens eggs Duck Mustard

Instructions

1 Whisk together the shallot, mustard, vinegar and oil until emulsified. Add salt
and pepper to taste and set aside.
2 Bring 3 inches of salted water to a very low simmer—180°—in a medium
stainless-steel pan. Crack each duck egg into individual small dishes. Add the
distilled vinegar to the simmering water. Gently tilt the eggs out of each dish
into the simmering water—keeping the dish as close as possible to the surface of
the water.
3 Allow the eggs to poach for 3 to 5 minutes or until desired doneness. Using a
slotted spoon, remove the eggs from the poaching water and drain on a clean
towel.
4 Meanwhile, in a large bowl, toss the mustard greens with the prepared
vinaigrette and sprinkle with salt and pepper. Divide the greens onto 4 large
plates, top each salad with a poached egg and garnish with the lardons and
croutons. Serve immediately.