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Poached duck egg with anchovy fingers on a spring pea, pancetta and marjoram salad


  • 4 very fresh duck eggs at room temperature

  • 1 teaspoon white wine vinegar

  • 2 teaspoons tapenade

  • 4 Slices medium sliced white bread

  • 16 salted Anchovies in oil, drained

  • 2 tablespoons Olive Oil

  • Spring pea, pancetta and marjoram salad

  • 150 g pancetta sliced or cut into cubes

  • 250 g new season peas

  • 3 tablespoons vinaigrette

  • Salt & Pepper

  • small bunch of spring onion thinly sliced on the diagonal

  • 1 tablespoon freshly snipped chive

  • 1 tablespoon marjoram leaves


  • 1.

    Bring a wide, deep saucepan of water to a simmer and add the vinegar for poaching the eggs.

  • 2.

    Preheat the grill to high. For the anchovy fingers, spread the tapenade on 2 slices of white bread. Arrange a layer of anchovies on top, leaving a bit of space between them. Top with the remaining bread slices, then flatten the sandwiches with a rolling pin. Cut off the crusts then arrange on a baking sheet. Brush with the olive oil then grill for 1-1½ minutes on both sides until golden brown. Slice into 1cm wide fingers. Keep warm in a low oven.

  • 3.

    Crack the duck eggs, one at a time, into a teacup and slide them into the slowly simmering water. Poach for 2–3 minutes until the whites are set and the yolks are still runny in the middle. With a slotted spoon, carefully remove each one and place in a small warm bowl. Serve with the anchovy fingers, for dipping into the runny yolk.

  • Spring pea, pancetta and marjoram salad:

  • 1.

    For the salad, throw the pancetta into a hot dry pan and fry over moderate heat. Wait until the fat has rendered down and the pancetta turned golden and slightly crisp.

  • 2.

    Meanwhile, cook the peas in boiling salted water for about 3 minutes until tender. Drain well then toss in the vinaigrette while still warm and leave to infuse.

  • 3.

    Remove the pancetta from the pan with a slotted spoon and drain on kitchen paper to absorb any excess fat. Add the pancetta to the peas and toss together with some seasoning, the spring onions and herbs.


Copyright © Gordon Ramsay

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