Sea vegetables with duck egg on sourdough

“Sea vegetables have become a popular restaurant menu item and this vegetarian dinner showcases them beautifully. The combination of sea vegetables with a perfectly cooked duck egg on a crispy sourdough creates a tantalizing dish that is both visually stunning and incredibly flavorful. The sea vegetables bring a unique oceanic essence to the plate, while the creamy yolk of the duck egg adds luxurious richness. The sourdough provides a delicious crunch and complements the textures and flavors perfectly. Treat yourself to this delicious and innovative dish that showcases the wonders of sea vegetables in a truly delicious way.”


  • 50 g purslane, samphire or sea kale, washed and removed from woody stems (see tip)
  • 2 tbsp butter
  • 150g mixed seasonal mushrooms, cleaned
  • 2 tbsp rapeseed oil
  • 2 duck eggs
  • 2 large slices of sourdough
  • 1 garlic clove, crushed
  • Squeeze of lemon


Buy sea vegetables

Ask your fishmonger to get fresh sea vegetables for you. You can buy samphire in many supermarkets or look for it on your next trip to the sea.

Preparation steps

  1. Bring a pot of water to the boil
  2. Add the sea vegetables and blanch for about 30 seconds
  3. Drain the sea vegetables
  4. Melt half of the butter in a frying pan
  5. Add the mushrooms and season with salt and pepper
  6. Fry the mushrooms for 8-10 minutes or until they have a golden crust and shrink in size
  7. Heat the rapeseed oil in a separate frying pan
  8. Gently fry the eggs for a few minutes
  9. Roast the sourdough bread until golden brown
  10. Divide the toasted sourdough onto plates and keep warm
  11. Add remaining butter and garlic to mushroom pan
  12. Let cook for another minute
  13. Add the blanched sea vegetables and let them warm up briefly
  14. Season the sea vegetables and add lemon juice
  15. Top the sourdough bread with the fried eggs
  16. Scatter the sea vegetables and mushrooms over the eggs
  17. Pour the butter from the pan over it
  18. Grind some spice over the egg yolk
  19. Serve the dish hot.

Nutritional Information

495 33g 11g 28g 2g 3g 19g 1.7g

Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • kitchenknife
  • frying pan
  • wooden spoon
  • A garlic press
  • Toaster
  • plate

Allergen information

This recipe contains the following allergens:

  • Eggs
  • Gluten (from sourdough bread)

Storage and leftovers

If there are any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stove before serving.

Note: Sea vegetables can spoil quickly, so it is recommended to consume this dish fresh.

Health Benefits of Sea Vegetables with Duck Egg on Sourdough

Sea vegetables with duck egg on sourdough are not only a delicious and filling meal, but also offer numerous health benefits. This recipe combines the goodness of sea vegetables, mushrooms, duck eggs and sourdough into a nutritious and flavorful dish.

Sea vegetables for essential minerals

Including purslane, samphire or sea kale in this recipe provides a rich source of essential minerals. This sea vegetable is full of nutrients like calcium, magnesium, iron, iodine and potassium. These minerals are crucial for maintaining bone health, supporting the immune system, and regulating various body functions.

Mixed seasonal mushrooms as antioxidants

The addition of mixed seasonal mushrooms adds both flavor and nutritional value to the dish. Mushrooms are rich in antioxidants, which protect the body from free radicals and reduce the risk of chronic diseases. They are also a good source of vitamins B and D, which support brain health and boost the immune system.

Duck eggs for protein and nutrients

Using duck eggs in this recipe gives the dish a protein boost. Duck eggs are a fantastic source of high quality protein and provide all the essential amino acids required for optimal body function. They are also rich in vitamins A, B12 and D, as well as selenium and choline, which support eye, brain and heart health.

Sourdough for healthy digestion

Choosing sourdough as your bread base offers additional health benefits. Sourdough is fermented, meaning it contains beneficial bacteria that aid digestion and improve gut health. Also, it has a lower glycemic index compared to regular bread, making it a better option for blood sugar control.

Buy sea vegetables

If you are interested in incorporating sea vegetables into your diet, it is best to source fresh sea vegetables from a reliable fishmonger. They can help you choose the right variety and ensure its freshness. Alternatively, you can find samphire in many supermarkets or look for it on your next trip to the sea.

You might also like