Asparagus Fritters with Fried Duck Eggs

Nothing pleases me more than a quiet, slow Sunday morning. Waking up without an alarm, a fresh cup of coffee and the Sunday Times, all while still in my PJ's! Sometimes I will put on music or TV in the background, or sometimes just complete silence. Either way, it is a wonderful time for me to recharge after a full work-week and crazy weekend. 

Ryan usually strolls down a few hours later, at which time I make another pot of coffee. And on that rare occasion, we will make a delicious breakfast together that doesn't involve cereal or a yogurt to go. A trip to the Farmer's Market the day before allowed for a stocked kitchen to come up with something delicious. I thought with all the beautiful vegetables, fritters were in order. And, I found organic duck eggs at the Market, that would go perfectly, over-easy on top.

After several cups of coffee, loud music and finally getting the hubby out of bed, we got to work! I took on the fritters and Ryan poured juice, and fried the eggs. I have to say, he has perfected this (one of his many talents)!

Fritters, fried duck eggs and strawberries on the side. It was a delightful breakfast to start our Sunday Fun-day! 

You can substitute zucchini or squash for the asparagus and normal chicken eggs if you can't find duck eggs. However, if you have access to duck eggs, get them! They are richer than chicken, but absolutely divine. 

Asparagus Fritters with Fried Duck Eggs

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes, separated

1 pound asparagus, trimmed

1 handful oregano, chopped
1 handful chives, chopped
2 tablespoons leeks, washed and finely chopped (can use green onions or shallots)  
1/3 cup feta, crumbled
1/4 cup sun-dried tomatoes
1/3 cup spelt flour (can use all-purpose or a gluten-free flour)
1 regular egg
salt and pepper to taste
2 tablespoons olive oil 
4 organic duck eggs (can use chicken)

In a large food processor, process the asparagus until it is grated.

Pour the grated asparagus into a large bowl and add the herbs, leeks, feta, sun-dried tomatoes, flour and regular egg. Mix this well, incorporating the egg and flour evenly. Stir in salt and pepper to taste. The mixture should hold together when pinched. If not, add a bit more flour.

Warm the olive oil in a large saute pan over medium heat. Once the pan and oil are both hot, spoon the asparagus mixture into the pan and gently push down to form a patty (about 3 inches wide). I had to do this in 2 batches. If this is the case, split up the olive oil. Cook on one side for about 3-4 minutes, until it is golden brown. Flip and cook on the other side for the same amount of time. The mixture will make about 8 fritters.

Top with your favorite style egg, herbs and salt and pepper. If you really wanted to go another decadent step, you could top with a Hollandaise sauce. However, the duck egg yolk is rich enough for us!