Poached duck eggs with spinach and cheese sauce

Method

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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Ingredients

For the poached eggs

1 splash white wine vinegar
4 duck Eggs

For the spinach and cheese sauce

knob of Butter
400g Spinach
100ml whipping cream
100g Cheddar cheese, grated

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