Baked Breakfast Duck Eggs
This recipe is a celebration of spending the morning in the kitchen, on a leisurely day, with a cup of coffee and close friends or family. I love being in the kitchen, having multiple things brewing on the stove and in the oven, seeing the process unravel and creating a beautiful and delicious meal.
That being said, I will note that there are multiple cooking procedures in this recipe, so I definitely recommend having a second pair of hands to help out if multitasking isn’t your thing. In my case, my partner, Mo, helped me out by taking all the photographs you see in this post.
But what this recipe also offers is adaptability to all seasons, you can switch out any of the veggies for your favorites: sweet potatoes, root vegetables, herbs, or spices, etc. Add a little feta cheese in with the eggs if you’re into that. The duck eggs are quite delightful and offer a lot in terms of nutrient density, so I recommend finding them at your local market, though chicken eggs will do just fine.
Have fun with it and enjoy!
4 duck eggs
12 shishito peppers
3-4 purple carrots
1 whole garlic bulb
1 1/2 cup petite potatoes
1 generous handful of micro greens (I’ve used sunflower & daikon)
1/2 of a dried red chile (or 1 tbsp of flakes)
sesame oil (or oil of choice)
edible flowers (garnish)
Prep time: 30 minutes | Oven temp: 375° | Cook time: 1 hour | Serves: 2 or 3
1. Preheat oven
2. Sauté onions & blister peppers
Heat skillet, add oil of choice and allow to melt before adding one small diced onion. Sauté until translucent and tender (about 5 minutes). Add sea salt and dried red pepper. Turn heat to low. In a separate pan, bring up the heat, add a little oil, and start blistering the shishito peppers. Use a pair of tongs to rotate and blister each side. The peppers will eventually go in the oven, so keep them a little undercooked. Approximately 90 seconds on each side. Set to the side.
Note: Make sure to dry off the peppers after rinsing to avoid hot oil splattering while blistering!
3. Boil potatoes
Bring a sauce pan full of water to a boil. If the potatoes vary in size, chop the larger ones into smaller chunks, to match the others. Boil for about 10 minutes or until tender (check with fork). Strain and set to the side.
4. Prep carrots
The carrots are prepared in two ways: peeled and sliced down the middle. For peeling, use a vegetable peeler, place carrot in hand or on a chopping block and begin peeling from top to bottom. Repeat with second carrot. Next, slice the remaining one or two carrots down the middle. Place the carrots in two separate pans, drizzle with a little oil and salt. Roast the peeled carrots for 20 minutes; sliced carrots for 30.
5. Roast : part 1
Wrap the garlic bulb in aluminum foil, place in the oven. Roast for 30 minutes (can leave in up to 45 minutes). Next, mix the onions and potatoes, split them between two cast iron skillets, add a pinch of salt and any more pepper if desired; roast for 20-30 minutes or until the potatoes are golden brown. Stir occasionally. The potatoes should be tender and cooked all the way through before moving onto the next step.
6. Roast : part 2
Bring the oven up to 400°. Crack two eggs and add 6 shishito peppers to each skillet, put back into the oven for ~5 minutes or until the white part of the egg is solid and the yellow is a little runny. The time depends on how large the eggs are, but it shouldn’t take more than 10 minutes.
While the eggs are baking, remove the garlic and peel each clove.
7. Garnish & Serve
Remove the skillets; add the roasted garlic cloves, the carrots, microgreens, and edible flowers to each dish. Serve hot.
We enjoyed our baked eggs with a side of blanched kale and roasted beets.