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.
Servings: 2 people
- 2 bread roll white, crusty
- 2 duck eggs
- 2 handfulls spinach
- 100 g gruyere
- Salt and pepper
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.
Calories: 910.68kcal | Carbohydrates: 45.63g | Protein: 55.2g | Fat: 55.33g | Saturated Fat: 24.89g | Cholesterol: 1347.6mg | Sodium: 1035.62mg | Potassium: 501mg | Fiber: 2.79g | Sugar: 1.94g | Vitamin A: 2079.14IU | Vitamin C: 0.56mg | Calcium: 1180.84mg | Iron: 7.94mg