Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Matt Tomkinson's Poached Duck Egg
Matt Tomkinson's Poached Duck Egg

Matt Tomkinson's Poached Duck Egg

Brought to you by: Great British Chefs
    4 serving

Prep time:

Cook time:

Serves: 4

A poached duck egg with English asparagus is a fantastic way to celebrate the English asparagus season and makes a fantastic brunch or light lunch.
Share recipe


  • 4 duck eggs
  • 3 tbsp white wine vinegar, 2 tbsp for the duck eggs, 10 ml for the dressing
  • 16 asparagus spears
  • 25g grain mustard
  • 50ml olive oil
  • 1½ tbsp honey
  • 4 slices parma ham
  • 1 tbsp chives, finely chopped


Step 1

Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside.

Step 2

Prepare the asparagus by removing the woody bases and peeling.

Step 3

Bring 2 large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one.

Step 4

Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the centre of the whirlpool and allow the water to simmer.

Step 5

Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm.

Step 6

In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm.

Step 7

On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and pour around some of the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with chives.

Shop the ingredients

You might like