Fried Duck Egg Sandwich with Prosciutto and Lemony Arugula
Breakfast food is the best food.
I’m sure that’s something that I’ve said before, but it’s true. Anything that involves eggs is right up my alley! I eat eggs probably 3 or 4 days a week for either breakfast, lunch, or dinner. It’s kinda an addiction.
Except I don’t want to use the word addiction, because I’m watching My Strange Addiction right now, and it is about a woman who eats bricks—like literally chips away at the wall in her house and consumes it, and a woman who is married to a carnival ride that she calls “Bruce.” Ummmmmmmmmmmmmm…………..
While I usually eat chicken eggs, since I’ve been baking a lot more with duck eggs (because they produce a richer flavor and texture), I’ve also been cooking them up just to eat.
One duck egg is just slightly smaller than two large chicken egg. They’re taste is a lot richer, too, and slightly gamey
This simple sandwich is easy to whip up, and full of flavor. Let’s talk a bit about the components:
- Crusty bread: I used a baguette that I toasted up with a bit of olive oil, but any good, crusty bread will do
- Prosciutto: I like to use prosciutto di San Daniele because it has a sweeter flavor than prosciutto di Parma, and it’s super good uncooked. You could definitely use whatever you can get your hands on, though.
- Fried duck egg: I like the duck eggs because they have a unique flavor, and they’re nice and big so I only need to use one, but go ahead and sub two chicken eggs if you can’t or don’t want to use duck eggs.
- Lemony arugula: I tossed some baby arugula in a simple vinaigrette consisting of just olive oil, lemon juice, salt, and pepper. This gives the sandwich freshness, and a peppery bite. It’d probably also be delicious if you tossed some parmesan in with the arugula!
PrintFried Duck Egg Sandwich with Prosciutto and Lemony Arugula
Ingredients:
for the lemony arugula:
- 1 tsp freshly-squeezed lemon juice
- 2 tsp olive oil
- salt and freshly-cracked pepper
- handful of baby arugula
for the sandwich:
- a piece of baguette (or other crusty bread), split in half
- 1 duck egg (or 2 large chicken eggs)
- 1 thin slice of prosciutto di San Daniele
Directions:
for the lemony arugula:
- Whisk or shake together the lemon juice, olive oil, salt and pepper. Toss with the arugula, and set aside.
for the sandwich:
- Heat your oven to 350 degrees.
- Add a little oil to a frying pan and heat over high heat, until very hot. Crack in the egg into the pan, season with salt and pepper, and immediately place in the oven. Add the bread into the oven, too, to toast it (or just use a conventional toaster). Cook for 5-8 minutes, until the white of the egg is set, but the yolk is still runny.
- Top on piece of the bread with the lemony arugula, and place the fried egg on top. Finish with the prosciutto and the other piece of bread.
*This recipe is super easy to scale up. The ratio of lemon juice to oil in the dressing is 1 to 2.
Daaaaang, girl! Duck eggs? Prosciutto? Lemon arugula?! You fancy now! This looks amazing, and suddenly my life isn’t complete until I get my hands on some duck eggs.
Rachael replied: — January 23rd, 2015 @ 11:27 am
Oh man, you totally need to use them in your amazing confections!
This looks incredible! i’m just starting to explore duck eggs more because i can get them at our farmers market. I must try this. Such a great combo!
Rachael replied: — January 23rd, 2015 @ 11:23 am
We have them showing up at all our stores and stuff now! I was like, “whhhhaaaattt? I must be using these all the time!” haha
Thanks, Lori!