If any following this blog hasn’t figured it out yet, I love breakfast! It is my favorite meal of the day though I rarely eat it in the morning. Don’t get me wrong, I love lunch and dinner too (just not as much!) Lunch and dinner don’t usually involve eggs and I love eggs. Eggs, dare I say, are the perfect protein. Quick to cook, satisfying and can be prepared a multitude of ways.
Today I did a small shop at Greenstar and saw a carton of eggs from Autumn’s Harvest Farms. Most everyone in the Finger Lakes region is lucky enough to know that Autumn’s Harvest is the best and I mean, best, meat and dairy you can find around here. So, of course, I purchased them! I got home from the store and as I was putting my groceries away, noticed that the word DUCK was written on the side of the carton. Could it be?? The most happy accident ever! I bought duck eggs! If you have never had a duck egg I strongly suggest fixing that immediately. They are just delicious. They are generally larger than chicken eggs and have a slightly different flavor and they certainly are rich thanks to their gigantic unctuous yolks.
So I prepared a breakfast today that I hadn’t prepared in a long time yet used to a staple in my kitchen and after enjoying said breakfast today, I wondered why I don’t make that all the time?? Like everyday? This breakfast is comprised of toast, eggs, and a simple salad served open face. The salad can include anything you want, greens, tomatoes, herbs, mushrooms, whatever you like. Today I had some spring mix. herbs, Dancing Turtle sprouts and watermelon radishes on hand so that would have to do. The best part about this breakfast is that way that it is to be eaten. First, the yolk must be punctured so that it can spill its liquid gold onto the plate. Then a slice of the toast with equal amounts of crispy white and salad are to be dipped into the yolk and then eaten whilst smiling. And so it goes until you’ve quickly made a happy plate. It’s a breakfast that eats like a decadent treat and yet is a super healthy start to the day!
Crispy Duck Eggs and Salad on Toast
- 2 slices toast, your favorite, I used Heidelberg’s Rye Bread
- 2 eggs, duck or chicken or whatever you like
- 1/2 cup mixed greens
- assorted salad veggies
- your favorite dressing
- butter, olive oil, salt and pepper
In a small saucepan, melt a tablespoon of butter along with a tablespoon of olive oil over medium-high heat. When the butter has browned slightly crack the duck eggs into the pan and season with salt and pepper. Cover with aluminum foil and check back in two minutes. The whites should be lacy, brown and crispy and just about cooked through near the yolks. Turn off the heat, recover with the aluminum foil and set aside until your bread is done toasting at which point the white should be fully cooked and the yolk still all loose and jiggly.
Toast your slices of bread to your liking. In a small bowl, add your greens and veggies and toss with dressing of your choice. Today I mixed up a little plain yogurt with a little sherry vinegar and salt and pepper to make a creamy dressing with some nice brightness but I am a fan of lemon juice and olive oil, too.
Put your toast down on the plate, top with eggs making sure to drizzle any extra brown butter over the top. Split the salad evenly between toasts, maybe toss on a little hot sauce and get ready to enjoy the heck out of your morning although you should probably make sure there is some coffee involved too!