Poached Duck Eggs on Wild Baby Arugula

Eggs are among the most nutritious food items on the planet. This is because nearly all the essential nutrients your body needs can be found in an egg, which are one of the few foods considered to be a complete protein, is essential for building and repairing tissue, keeping your body strong and healthy, and helping your body maintain a healthy metabolism. Duck eggs are even more nutritious and contain more vitamins and higher levels of Omega-3 than eggs from chickens similarly fed and pastured. They do contain more cholesterol than chicken yolks, but are still an extremely nutritious, low-carb, high-protein food. Many people who are allergic to chicken eggs find they can eat duck eggs without a problem and vice versa. 

Poached Duck Eggs on Wild Baby Arugula

Serves 2

3 cups wild baby arugula

4 duck eggs

1/4 cup white distilled vinegar

Maldon salt, fresh ground black pepper and paprika, to taste

Loosely arrange the arugula on a plate or dinner bowl and set aside. Pour the vinegar into 2 small bowls, and crack each egg into 4 small bowls, being very careful not to break the yolk, then let stand for five minutes.

Meanwhile, bring a medium saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl the water until a vortex forms in the centre. Slip each egg at a time with the vinegar into a vortex, one at a time, and continue to swirl the water with the whisk around edges of pan until it returns to a boil. The egg white should wrap tightly around the yolk, forming an oval shape.

As soon as the water returns to a boil, reduce the heat to medium and gently simmer the eggs, frequently swirling the water, for 2 minutes. Using a slotted spoon, lift the eggs from water, place them onto paper towel and gently blot. To serve, place two poached duck eggs on top of each bowl of arugula and season with freshly ground pepper, Maldon salt and a sprinkle of paprika.