Food & Drink

I'm Chris - or Christopher - or Mr. Dean - or Master Christopher - or just plain Sir. I'm a self-professed foodie. I love to cook and I take great pleasure in all things edible. My husband and I are relatively new to Portland, Oregon and are enjoying our culinary explorations of the area!

Food is NOT just fuel!

Tuesday, May 10, 2011

Duck Eggs for Breakfast, again

This is another of keith's favorite things I make.  I think I created it based on what I had available in the fridge one morning, but the result was great.  I had some leftover Rosemary Sourdough bread from dinner the night before, and this worked perfectly as the base for this breakfast.  And while the photo really doesn't show you much, there's so much flavor going on here!  And while this COULD be made with chicken eggs - I think they might break prematurely under the weight of the swiss cheese - so be warned!

Duck Egg Stack (assuming 2 stacks each for 2 people)
8 duck eggs
4 thick slices bread
4 slices ham
8 slices swiss cheese
Ricotta cheese
Olive oil

Lightly toast the bread - this is easy under the broiler as long as you remember it's down there!  :)  Once toasted, slather some ricotta cheese over each slice of bread.  Drizzle with a little olive oil, and sprinkle with salt & pepper.  Layer the ham on top of each slice of bread.

In a pan, heat up some butter and cook the duck eggs sunny side up (sprinkle them with a little salt & pepper).  Just to make sure the top is firm enough to hold the cheese, I also throw them under the broiler for just a few minutes to firm them up.  Slide 2 eggs on top of the ham on each stack.  Gently lay 2 slices of swiss cheese - one over each egg.  Place under the broiler for 2-3 minutes until the cheese melts.

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