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Broccoli & Duck Egg Salad with Hollandaise-Christmas Lunch.

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Ingredients

Adjust Servings:
1 Tbsp each White wine vinegar and Lemon Juice
400 g (14 oz) Broccoli
8 Duck eggs
3 Large hen egg yolks
200 g Mixed Mushrooms
175 g (6 oz) melted Unsalted Butter
8 slices (toasted) Sourdough or ciabarra

Nutritional information

350
Calories
28 g
Fat
12 g
Carbs

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Broccoli & Duck Egg Salad with Hollandaise-Christmas Lunch.

Features:

    Want some poached duck eggs for lunch? Here is a recipe which will amaze you!

    • 45 minutes
    • Serves 8
    • Medium

    Ingredients

    Directions

    Share

    Poached Duck eggs with hollandaise sauce and broccoli is amazing. Hence, you’re sure going to enjoy this meal for lunch on Christmas day.

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    Steps

    1
    Done

    To a small pan add the vinegar and the lemon juice over medium flame. Then let it simmer rapidly until it has reduced by half. Then let it cool

    2
    Done

    In a large pan add slightly salted water and bring it to a boil. Then add in the broccoli and cook it for 2-3 minutes until it is tender. Drain the broccoli and keep them warm.

    3
    Done

    Also, cut the mushrooms at hand and sautee them in some oil.

    4
    Done

    In the meantime, to another large pan add some water and heat it until it bubbles. Then crack one of the duck egg into a container and then gently tip that into the boiling bubbling water. Pulling the white of the egg as close as possible to the yolk itself with a slotted spoon. Cook the egg for 2-3 minutes until the white of the egg is set but the yolk is still soft. Remove with a slotted spoon and keep warm. Repeat with the remaining 7 duck eggs.

    5
    Done

    To make the hollandaise sauce, whiz the hen egg yolks in a blender for just a few seconds until they are thick enough. With the blender still running, pour in the vinegar mixture gradually on to the yolks. Then add in the melted butter in the mixture to thicken it even more. If the mixture is too thick, add a little bit of hot water to loosen the mixture.

    6
    Done

    Then divide the broccoli and mushrooms, among the eight warmed plates. Top each of the plates with a poached duck egg and a spoon over the hollandaise. Season with black pepper and serve immediately with the toast.

    Tania Munir

    An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

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