Breakfast Broth with Poached Duck Egg
Created by Russell Brown
Breakfast with a difference! Adjust the recipe to suit your preferences; perhaps mushrooms instead of the tomatoes, flavour the stock with grain mustard or add cooked cannelini beans instead of the potato. The best bit though is when that egg yolk mixes with the broth!
This is a dish where most of the elements can be prepared a day ahead just leaving the duck eggs to poach and everything else to be reheated for a leisurely breakfast.
What you’ll need
1 ham hock
1 carrot, peeled
1 stick of celery, cut in two
1 small onion, peeled and halved
1 bay leaf
6 whole black peppercorns
18 small cherry tomatoes, skinned
150g boiled waxy new potatoes, diced
3 cooked sausages, thickly sliced
1tbs chopped flat parsley
6 Waddling Free duck eggs
Let’s get cooking
One day ahead cook the ham hock. Place the hock and all the aromatics in a pan and cover with cold water. Bring to the boil, skim and then reduce the heat to a gentle simmer. Cook the hock until the meat is completely tender. The small bone on the hock will twist and pull out easily when cooked. Allow the hock to cool in the liquid for 30 mins then remove with a slotted spoon to a baking tray. Use the spoon to push the hock apart and remove the bone. When cool enough to handle pick the meat down into bite size pieces, removing the skin and any excess fat or gristle. Cover the meat and chill until required. Pass the ham stock through a fine sieve into a clean pan, check the taste and reduce until the flavour is good. You want to end up with at least 600ml of stock. Season with the Worcestershire sauce and then chill.
To serve, warm the ham stock to a simmer. Poach the duck eggs, refreshing them in cold water when just cooked. Add the sausage, ham hock, potato and tomato to the ham stock and allow to heat through for a minute. Add the eggs and continue to warm for 1 minute more. Add a good tablespoon of chopped flat parsley and divide between deep bowls to serve. A drizzle of good olive oil is a nice finishing touch.
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