Last weekend Chris and I joined Kimi and her family for lunch at this tapas place. One of the many delightful dishes we tried was a small plate called Fried Duck Egg, Chorizo Cracklings, Toast. It was such a simple yet tasty dish that I wanted to recreate it at home. I managed to score some duck eggs at my butcher. I’ve been meaning to give duck eggs a try but I just didn’t know how to prepare it or what to expect.
Duck eggs are slightly bigger than chicken eggs. It even has a very distinctive looking shell, almost muddy looking (white) and big. Big and very dense, not to mention heavy. The yolks are also bigger than regular chicken eggs but mighty fine tasting. You can definitely make this dish with chicken eggs but if you can get your hands on duck eggs, try it with that.
This can easily be served as an appetizer or a brunch item. Enjoy your week!
- 2 slices of ciabatta, cut into 2-3 pieces lengthwise
- 1 ounce of Spanish chorizo, minced
- 2 duck eggs
- 1 scallion, finely chopped
Preheat the oven to 350 degrees F. Center the oven rack. Line foil on a baking sheet.
Arrange ciabatta on the baking sheet and bake for 3-5 minutes or until edges are slightly golden brown.
In two 6-inch mini cast iron skillets over medium low heat (my burners are big so there’s no need to turn the heat up high), split the minced chorizo in half and cook chorizo in each skillet until it renders off some fat and is slightly crispy. Use a slotted spoon to transfer chorizo to a plate.
Crack one duck egg in each cast iron skillet and fry until eggs are set or until desired doneness. Slightly season with salt. Be sure not to overcook the yolk, it needs to be a bit runny when you eat this with your toast. Once cooked, top the eggs with chorizo and chopped scallions. Serve this in the cast iron skillet with toast. Alternatively, you can cook this in a regular skillet and serve this on a small plate 1-2 eggs per person.