Duck Egg Sandwich with Gruyère and Wilted Spinach
The humble egg butty has been pimped up and shuttled into first class. These crusty white rolls are stuffed with a rich duck egg, buttery wilted spinach and salty Gruyère cheese. Can you think of a better way to start the day?
Weekday breakfasts are boring. If you’re a worker ant like me, waking up to the sound of your alarm and dragging yourself out of bed to do the morning commute, you probably aren’t whipping up pancakes, French toast or waffles for your breakfast. Week day mornings are reserved for fruit, Weetabix or porridge if I’m lucky so at the weekends I often go a little crazy!
In the past I’ve shared recipes like these Nutella and strawberry mini pancake stacks but a naughty breakfast doesn’t have to be smothered in chocolate or caramel. Today I’m taking you to the savoury side of breakfast with a recipe for a not so humble Duck Egg Sandwich.
We picked up the duck eggs used in this recipe at a farmers market on the last day of our holiday. We were both clinging on to the fact that we didn’t have to go back to work for another 2 days once we were back in London so we bought a few extra treats to make the holiday last that little bit longer.
After a horrendous drive home that took 13.5 hours instead of 7 we ended up crashing the moment we got home and went to bed without dinner. The next day we woke up absolutely ravenous so breakfast had to be pretty spectacular, and out the duck eggs came.
You can see from the photos how vivid the egg yolks were. Duck eggs aren’t just bigger and brighter than chicken eggs, the yolks are also thicker and much more rich. Combine these molten yolks with the salty and nutty Gruyère cheese, then the iron rich spinach and you have one seriously indulgent breakfast.
This is what Sunday morning’s are made for!
Page Contents
Duck Egg Sandwich with Gruyère and Wilted Spinach
Ingredients
- 2 bread roll white, crusty
- Butter
- 2 duck eggs
- 2 handfulls spinach
- 100 g gruyere
- Salt and pepper
Instructions
- Cut your crusty rolls in half, spread liberally with butter and place to one side.
- In a shallow frying pan, fry off the two duck eggs in butter until the whites are cooked through and the yolk is runny (roughly 4 minutes depending on the size of your eggs).
- In the same frying pan, wilt the spinach with a little salt and pepper.
- Place half the spinach in each bun, top with the fried eggs and grate over the gruyere cheese.
- Enjoy while the egg is still warm and the cheese melted.
I love duck eggs! I tried them earlier this year for the first time and really liked them. This sandwich sounds absolutely delicious!
Hi Monika! They are delicious aren’t they! I don’t know why I hadn’t tried them sooner.
What a perfect sandwich for brunch.I have never eaten duck egg. the yolk is so golden yellow.
Nayna I can’t recommend duck eggs enough. They taste so much better than hens eggs that when the egg yolk is the star of the dish ducks eggs are ideal 🙂
Oh my goodness Emma! This looks SO delicious and the phrase shuttled into first class is just awesome