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Home » Meal Planning » Breakfast

Duck Egg Sandwich with Gruyère and Wilted Spinach

Published: Oct 4, 2015 · Modified: Sep 24, 2022 by Emma · This post may contain affiliate links · 5 Comments

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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? 

Lazy weekend breakfasts

Weekday breakfasts are boring. When you have 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 granola, bircher, or overnight oats 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 weekend breakfast doesn't have to be smothered in chocolate or caramel to make it special.

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.

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!

Duck egg sandwich with gruyere and spinach

The recipe

Duck egg sandwich with gruyere and spinach

Duck Egg Sandwich with Gruyère and Wilted Spinach

This Duck Egg Sandwich has molten Gruyère and earthy wilted spinach for a really decadent breakfast bap.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast, lunch
Cuisine British
Servings 2 people
Calories 910.68 kcal

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.

Nutrition

Calories: 910.68kcalCarbohydrates: 45.63gProtein: 55.2gFat: 55.33gSaturated Fat: 24.89gCholesterol: 1347.6mgSodium: 1035.62mgPotassium: 501mgFiber: 2.79gSugar: 1.94gVitamin A: 2079.14IUVitamin C: 0.56mgCalcium: 1180.84mgIron: 7.94mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Monika @ MY FOOD AND HAPPINESS says

    October 04, 2015 at 4:58 pm

    I love duck eggs! I tried them earlier this year for the first time and really liked them. This sandwich sounds absolutely delicious!

    Reply
    • Emma Walton says

      October 04, 2015 at 6:01 pm

      Hi Monika! They are delicious aren't they! I don't know why I hadn't tried them sooner.

      Reply
  2. Nayna Kanabar says

    October 04, 2015 at 7:32 pm

    What a perfect sandwich for brunch.I have never eaten duck egg. the yolk is so golden yellow.

    Reply
    • Emma Walton says

      October 04, 2015 at 7:41 pm

      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 🙂

      Reply
  3. Kerry at Kerry Cooks says

    October 05, 2015 at 2:39 pm

    Oh my goodness Emma! This looks SO delicious and the phrase shuttled into first class is just awesome

    Reply

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Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

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