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Watercress-Poached Duck Egg with Fingerling Beet Hash, Apple Salad and Warm Maple Ham Viniagrette

Troy Graves - Eve
Chicago, IL


Serves 4 to 6

  • 8-12 fingerling potatoes
  • 1 red beet
  • 2-3 cipollini onion
  • 3 cups watercress
  • Ice
  • 4 duck eggs
  • apple julienned

For the ham vinaigrette:

  • 1/2 cup smoked ham (julienned)
  • 2 tbsp maple syrup
  • 1/3 cup olive oil
  • 1/3 cup salad oil
  • 2 tbsp cider vinegar
  • salt and pepper to taste

Roast potatoes and beets in oven and let cool.

Dice beets, onions and cut potatoes into coins (can be done ahead of time).

Blanch watercress and shock in icebath.

Blend 2/3 watercress with ice water and strain. Heat watercress-water mixture with a little vinegar. Add eggs and poach.

In the meantime, brown onions, potatoes and beets in skillet. Cook ham in skillet. When brown, add vinegar, syrup, season and slowly add oils.

Plate hash and place eggs on top. Top off with julienned apple, remaining watercress. Drizzle with warm ham vinaigrette.

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