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We hope you got insight from reading it, now let’s go back to scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche recipe. You can cook scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche using 8 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Provide 6 queen scallops
- Get 50 g nduja
- Provide 2 duck eggs
- Prepare 2 slices sourdough
- Prepare 1 tsp Dijon or grainy mustard
- You need 4 tbsp creme fraiche or natural yoghurt
- Take Oil for frying
- Use Cress to garnish
Steps to make Scallops, nduja & poached duck eggs on sourdough with a mustard creme fraiche:
- Boil water to poach duck eggs & heat up a frying pan for nduja & scallops
- Chop nduja up into small bits (it’ll go breadcrumby when you cook it anyway) and add to frying pan. Once oil comes out of the nduja, push it to one side of the pan and add scallops and cook for 1-2 min each side.
- Meanwhile, poach your duck eggs (4 mins in water) and toast the two slices of sourdough
- Take everything off the heat and eggs out of the water and onto kitchen roll to drain water
- Mix the creme fraiche and mustard together
- Put bread on plates. Spread a small amount of the mustard mixture onto each bit of sourdough. Place 3 scallops on each piece of toast, put a duck egg on top, drizzle with remaining mustard mix, sprinkle nduja on, and top with a sprinkling of cress!
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