My family kindly guessed that a basket of sugary creme eggs wouldn’t be my ideal Easter present, so chose something a little more traditional for my Easter treat: delicious real eggs. To be more precise, half a dozen beautiful Clarence Court Braddock White duck eggs. Having never tried duck eggs, I was pretty ecstatic and couldn’t wait to crack open their huge shells. About twice the size of regular medium eggs with famously rich, yellow yolks; ducks eggs taste much more indulgent than hen’s so are perfect for a special brunch (and ideal for a romantic breakfast in bed!).
Sadly I had to cook my own, but with this super simple meal taking barely ten minutes to prepare it wasn’t long before I was curled up in my slippers, dipping my soldiers whilst catching up on my favourite Youtubers’ latest videos (I’ll be blogging about my must-watch inspirational bloggers and vloggers very soon, so schedule some ‘me time’ for a Sunday morning now!).
Soft boiled duck eggs with rye & asparagus soldiers (serves two)
- Bring a pan of water to the boil, then gently roll in your eggs and cook for five to seven minutes.
- Meanwhile, toast two slices of rye bread (I love Schneider Brot’s and Biona’s linseed loaf) and steam 200g asparagus.
- Spread your toast with coconut oil or butter, crack open your eggs and relax with that golden goodness!