Poached Duck Eggs with Spinach and Cheese Sauce

This rich breakfast dish gives a nod to Eggs Florentine, but with a creamy cheddar sauce
By Gary Rhodes
Poached Duck Eggs with Spinach and Cheese Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the poached eggs

  • 1 splashes white wine vinegar
  • 4 duck eggs

For the spinach and cheese sauce

  • knob of butter
  • 400 g spinach
  • 100 ml whipping cream
  • 100 g cheddar cheese, grated


1. For the poached eggs: bring a wide shallow pan of water to the boil. Add a splash of vinegar and a pinch of salt, and lower the heat so that the water is at a simmer.

2. Break the eggs into the pan and poach for 3 minutes. Lift each egg out with a slotted spoon and drain briefly on kitchen paper.

3. For the spinach and cheese sauce: heat the butter in a large saucepan. Add the spinach and cook until wilted. Season to taste with salt and pepper and keep warm.

4. In a small pan, warm the whipping cream and cheddar over a low heat. Again, season to taste.

5. To serve, arrange the spinach on each serving plate, top each serving with a poached egg and pour over the sauce. Serve at once.

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