My Fancy Duck Egg Breakfast

I was feeling fancy the other morning. I had just stocked up on delicious Farmer's market fare and started working on a recipe all morning. I quickly realized I had missed breakfast and peaked in the fridge to spot the duck eggs I had just purchased. One thing led to another, and I ended up with a new recipe!

For the followers out there (or those that know me), this is a pretty typical Sunday morning. It usually takes me a few stops to gather all of the groceries for the week, then I stop to plan meals and make a list of what I can prep before the busy week starts. Somehow, my list always gets changed and I usually come out with a recipe to share....what I like to call "Sunday Fun Day!"

Ok, back to the breakfast. In a previous post, I talked about the exquisite taste of duck eggs - one of our absolute favorites! It's all about the yolk here. Not only are farm fresh duck eggs creamier and smoother than chicken eggs, but they are actually healthier too.

Duck eggs have twice the amount of nutritional value than chicken eggs, containing more Omega-3 which is linked to improving brain function, skin and reducing inflammation. 

Duck eggs also last longer since they have a thicker outer shell and are preferred by most bakers for cakes and pastries.

Most importantly for me, duck eggs are alkaline, unlike acidic chicken eggs. I try to keep my body in balance with a healthy diet full of alkaline foods, which help fight off cancer cells.

The one drawback to duck eggs is the amount of cholesterol. If you have heart disease or high cholesterol in your family, I don't recommend adding them to your diet. However, if you are a healthy person, exercising regularly, then your body needs fat to produce energy, which means duck eggs are back on the menu! 

My Fancy Duck Egg Breakfast

Yields: 1 serving

Prep Time: 10 minutes
Cook Time: 5 minutes

6-8 asparagus spears, trimmed

1 T grapeseed oil (or olive oil)

1 garlic clove, thinly sliced

3 shitake mushrooms (or favorite mushrooms), sliced

1 duck egg (or regular egg)

salt and pepper

micro greens or spinach for garnish

goat cheese for garnish

hot sauce (optional)

Steam asparagus spears after trimming.

In a small saute pan, heat the oil and fry garlic slices until you get fragrant oil and garlic chips. Be careful not to burn the garlic slices. Remove the slices from the oil and set aside on a paper towel lined plate.

Add in the shitake mushrooms to the garlic-infused oil and saute for 3-5 minutes. Move the mushrooms to the outside of the pan and crack the egg into the center. Fry the duck egg to desired doneness (we like dippy centers).

Assemble the fancy breakfast by laying the asparagus on a plate, then sautéed mushrooms on top, followed by the fried duck egg. Garnish with goat cheese, micro greens, salt, pepper, garlic chips and a little hot sauce.