- 2 aged white cheddar and sage biscuits, cut in half
- 4 duck eggs
- 1 tsp white vinegar
- 12 thin slices of duck prosciutto
- arugula leaves for garnish
- 3 duck egg yolks
- 1/4 tsp salt
- pinch of black pepper
- 2 tbsp fresh lemon juice
- 1/2 cup unsalted butter
Make the hollanduck sauce: place the egg yolks, salt and pepper and lemon juice into a jar or other container that will suit a hand blender. Melt the butter. Blend the egg mixture with the hand (or immersion blender) or a few seconds. Slowly pour in the hot melted butter in a thin stream while still blending. The mixture will thicken. Set aside.
Place slices of duck prosciutto onto each half of the biscuits and set aside.
Fill a saucepan with about 2 inches of water. Bring to a boil, then lower to medium to keep it simmering, but not too vigorously. Add vinegar. While water is simmering, crack each duck egg into a small bowl, then tip them into the water one at a time. Cook for 3-5 minutes until the whites are set. Remove with a slotted spoon and place each egg onto each half biscuit, on top of the prosciutto slices.
Spoon hollanduck sauce over the eggs, and top with arugula leaves for garnish. Serve immediately.