Eggs Benedict With Smoked Duck Breast

Eggs Benedict With Smoked Duck Breast

Recipe courtesy of King Cole Ducks Ltd.

Serves 6


INGREDIENTS

1 King Cole fully cooked smoked duck breast 
6 eggs 
Knorr Hollandaise sauce or scratch 
3 English muffins, split into 6 halves 
Salt and pepper to taste 
Paprika or parsley (optional)


METHOD:

Score the skin of the duck breast (cross-hatch) and place skin side down in a non-greased skillet. 

Heat on medium-high for 10 minutes; skin should be crispy. Set aside and keep warm. 

Using an egg poacher, heat water and place eggs in the 6 holders. 

Simmer for 3 to 5 minutes until eggs are soft cooked; set aside/warm. 

Prepare hollandaise sauce as directed. 

Assemble 6 English muffin halves. Slice duck breast into medium-size slices. 

Place 1 egg and 3 to 4 slices of duck on each muffin. Add sauce, salt and pepper to taste. 

Garnish with paprika or parsley if desired.

Image credit: The Tangerine Group

The Harrowsmith Team
The Harrowsmith Team

Harrowsmith is the farm-to-condo go-to for living sustainably and simply. Our mission is to offer a down-to-earth Canadian perspective on topics of gardening, home and design, travel and culture, food, health, wellness and the environment.

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