Drop the duck eggs into boiling water. Cook for
Toast bread then smear 2 slices with mayonnaise. Arrange lettuce and tomato on top then lightly season.
Heat a little olive oil in a frying pan over medium-high heat. Cook bacon until crispy. Remove bacon from pan, reserving fat. Lay bacon over tomatoes.
Fry duck eggs in bacon fat until cooked to your liking then place over bacon. Lightly season.
Top with remaining slices of toasted bread. Serve immediately.
arlic in a large baking dish. Lightly coat with oil. Roast, uncovered
ir dry.
Inspect your eggs for cracks and breaks. Damaged
lender and blend until smooth. With the motor running, gradually add
ill a large shallow skillet with water; bring to a boil
Preheat broiler.
Mash avocado. Mix in onion and lemon juice. Season. Add basil. Set aside.
Brush bread with oil. Broil bread and tomatoes for 2 mins per side, until bread is crisp.
Top toast with avocado mixture and poached eggs. Serve with tomatoes and olive tapenade. Garnish with extra basil.
Cook the quail eggs in a pot of boiling water for 3 mins then drain and run under cold water for 5 mins. Peel and cut each egg in 1/2.
Mix the orange zest and juice with the yogurt, honey and mustard and season. Toss with the salad greens then place on 4 serving plates. Top with the eggs. Serve with crusty bread.
immering water. Quickly repeat with remaining eggs.
Using a slotted spoon
iquid as possible. Pat dry with paper towels and place in
boil and cook the eggs for 4 mins. Drain and
Blanch asparagus in boiling salted water for 2 mins. Drain. Distribute between serving plates. Top with poached eggs. Sprinkle with Parmesan and drizzle truffle oil over top. Season.
Serve with toasted baguettes.
Combine the celeriac, potato and mustard in a large bowl and season to taste. Toss lightly with your hands.
Heat the oil and butter in a large nonstick skillet on medium heat until the butter melts. Drop heaping tablespoons of the celeriac mixture into the pan, pressing down to form cakes and leaving a 3/4-inch space between each one. Cook for 3-4 mins each side, until golden and crisp.
Serve the fritters topped with poached eggs. Sprinkle with celery leaves to serve.
5 minutes.
Serve hash with fried eggs.
To make corned
Melt butter in a large skillet.
Brown livers.
Push livers to one side.
Add mushrooms; cook and stir until mushrooms are light brown.
Mix livers and mushrooms.
Sprinkle with salt and Worcestershire sauce.
Reduce heat, cover tightly and simmer for 5 minutes, or until livers are done.
Serve with scrambled eggs. Makes 2 to 3 servings.
Combine duck legs in a large saucepan with onion, bay leaves, 1
br>Refrigerate the lovely greasy duck broth. Once the fat has
ool.
Combine cooled marinade with duck breasts in a large bowl
hour before cooking. Place eggs, flour and 2 pinches of
4-cup mini muffin pans with no stick cooking spray. Line