poached duck egg recipe escape to the farm kate humble
6 May

Make Kate’s favourite Poached Duck Eggs on Crumpets with Green Chilli and Marmite – perfect for breakfast, lunch or tea!

Serves 2


  • 2 best quality crumpets
  • 2 duck eggs
  • 1 long green chilli
  • butter
  • marmite, to taste
  • small handful of coriander, roughly chopped
  • sea salt and freshly ground black pepper


  1. Put a pan of water on to boil
  2. Toast the crumpets under the grill or in a toaster. I like them quite crispy, so if doing in a toaster, will often do them twice.
  3. Once the water is boiling, turn it down until it is just simmering then break in the duck eggs. Duck eggs have more yolk than white, and will stay together beautifully. You don’t need to add vinegar or anything like that.
  4. Poach the eggs for 2 – 3 minutes or so or until the whites are opaque, whilst keeping an eye on your crumpets.
  5. Finely chop the green chilli.
  6. When your crumpets and eggs are done, spread the crumpets with butter and Marmite, and perch the drained eggs on top.
  7. Sprinkle with fresh green chilli and coriander and eat immediately.

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