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Making time for breakfast again

I decided that regardless of how weary I feel lately or how little spare time I seem to currently have I am going to make time for breakfast again, and I mean the kind of breakfast I enjoy making, something with a little punch.

So, this morning's sustenance included a couple of duck eggs sauteed over-easy in pork fat and butter, on a bed of mustard greens and thistle stems sauteed with lardons and diced ramps. Simple, quick and good for the spirit.

Now to finish transplanting some herbs and hot peppers we picked up yesterday.

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Reader Comments (3)

Looks delicious, David. Breakfast is so important, and as you demonstrate can be quick and tasty too! How do the duck eggs compare to chicken eggs in taste?

May 31, 2012 | Unregistered CommenterTim Suchocki

Thanks, Tim. The flavor of duck eggs is very comparable to organic chicken eggs, but they are, in my opinion, much better tasting than "corporate" chicken eggs (the usual grocery store eggs, which now taste rather bland to me). The shells are also MUCH harder, the whites thicker and the yolks a bit richer than typical chicken eggs. And there is no doubt some degree of psychological influence (eating eggs from your own critters) that plays a part in the equation as well.

June 1, 2012 | Unregistered CommenterDavid

It's great to start a day with a delicious breakfast like this one. I'm going to share this breakfast recipe with my colleagues from It's not just simple, quick and good for the spirit. It's a healthy breakfast!

September 20, 2017 | Unregistered CommenterJames Spann

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