Beets and Duck Eggs on Toast
I was very lucky earlier this week to come across some Fresh Duck Eggs!
Now, I know most people may not be familiar with them, since they aren’t sold in the corner stores so I’ll give a brief rundown.
On the outside:
On the insides:
|L: Duck Yolk R: Chicken Yolk|
And the most important part…They are delicious!
Duck eggs are flavorful in their own right, and that has a lot to do with their diet. Ducks prefer to eat a variety of high-protein insects, over plants and eat little to no feed, and that impacts the flavor of their eggs significantly.
This morning was beautifully sunny, so we decided to have a our Saturday Breakfast in our garden with the birds. This is great as an appetizer, brunch, or as a light meal. The earthy toast, topped with tangy, dill marinated beets, and creamy flavorful soft boiled duck eggs was a great way to start the weekend.
Here is my recipe for Beets and Duck Eggs on Toast:
Makes a 4-6 Toasts
8 oz Cooked, Peeled, Chopped Beets
2 Duck Eggs ( Or 3-4 Chicken Eggs)
6 tsp Apple Cider Vinegar
2 tsp Red Wine Vinegar
4 tsp Olive Oil
2 tsp Honey Mustard
3 tsp Fresh Dill, Minced
Multigrain Sourdough Sliced Thick
Salt & Black Pepper
Boil the Eggs for 5-6 minutes, peel, cool, chop, and set aside. Cook the beets, peel, chop, and set aside.
Preheat the oven boiler to high.
1. Put Oil, Vinegar, Mustard, Dill, Salt and Pepper, and whisk together to make a dressing.
2. Pour half of the dressing over the beets, stir and coat throughly.
3. Brush the sliced bread on both sides with olive oil and place under the broiler for 2-3 minutes till crispy, and golden brown.
4. After the 2-3 minutes turn the slices over, and cover them to the edges with marinated beets. Put back under the broiler for another 2-3 minutes until beets are lightly caramelized in spots.
5. Plate slices with beets and top with chopped duck eggs, drizzle reserved dressing over the tops and serve.