BlogAlbumsPortlandMcMenaminsFoodAboutHomeSearchRSS
Brian's Photo Blog — Article 470
<< PreviousNext >>Blog Index
Oven Duck Eggs with Olive Oil and Roasted Garlic
Saturday 19 September 2015   —   Category: Cooking & Food
Last month, while my Swiss wife and daughter were visiting their family in the Old Country and I was home alone, I enjoyed a wonderful new dish called Oven Eggs with Olive Oil and Roasted Garlic. Follow the link for all the details.

It was inspired by the recipe Oven Eggs with Olive Oil and Dukkah from the Eggs on Top: Recipes Elevated by an Egg cookbook by local Portland author and instructor, Andrea Slonecker.

Because it was such a scrumptious success, I was eager to make it for my wife once she had returned. Around that time I was in the middle of eating adventurously with duck eggs. What better way to continue the adventure than to use duck eggs in this dish instead of chicken eggs?

Since I have covered the details of this recipe in the previous article, I’m not going to repeat them here. If you have not yet read that article, follow the first link above, then come back here when you are done.
First I fried a couple cloves of diced garlic with a bit of oil in an eight-​inch cast-​iron skillet. Once the pan had cooled to room temperature, I cracked two duck eggs into the skillet, and then poured in two tablespoons of extra-virgin olive oil. Finally, I sprinkled on some flakes of crushed red peppers. Now it’s all ready to bake in the toaster oven at 325°F for 4 to 5 minutes.
 
While cooking, some of the oil com­bined with the raw egg whites and solidified together. To sop up the remaining oil and the runny egg yolk, I had a couple slices of Trader Joe’s Tuscan Pane. In the glass is some cheap but tasty red wine for me to sop up!
 
Here is a close-up before I broke the yolks. Once it was done cooking, I had sprinkled a bit of fresh-ground salt and pepper on top.
 
Now that the nicely-runny yolks were oozing into the olive oil, it was high time to put the camera down, dip some bread into the skillet, sop, scoop and eat!
 
Out of my dozen duck eggs, making this dish for my wife and myself used up four — one-third of the total. The previous three dishes had also used four, leaving me with four more to go.

For the next episode of Eating Adventurously With Duck Eggs, I decided to make a duck-egg breakfast sandwich instead of going to McDonald’s for my favorite Sausage McMuffin with Egg with hash browns.

Did I make the right choice? Did the duck egg sandwich rise to the occasion, or should I have stuck with McDonald’s? For the answers to these and other pressing questions, join me next time for a duck egg aioli breakfast sandwich.
Brian's Photo Blog — Article 470
<< PreviousNext >>Blog Index
Feedback
Your Name:(required — will appear in the comments section below)

Your E-mail Address:(optional — just in case I would like to reply to your comment — will NOT be made public)

Your Web Site:(optional — if entered, a link will appear in the comments section below)
http://
Your Comments:(no HTML, no profanity — will be screened before posting)

Simple Math:(required — demonstrate that you're a human, and not an automated spambot)
What is 9 + 8 ?   
Reader Comments
There are no reader comments for this blog entry. Why don't you be the first to write one?
 
Brian's Photo Blog — Article 470
<< PreviousNext >>Blog Index