With the last of our farmer’s market duck eggs, we made a family favorite breakfast dish: eggs in a nest. Not a radical departure from the original version, but the bigger duck eggs fit the thicker-sliced Panera tomato basil bread (our preferred bread for this meal).
Close-up: beautiful yellow yoke. Duck eggs are similar to chicken eggs, but bigger, richer, heartier. You need to score the shell with a knife before you crack ’em. They’re a little softer and denser when scrambled.
Flipped! The second side always cooks faster. I burned one of the nubbins – that’s what we call the piece of bread that’s cut out of slice. You butter it and cook it all the same. Great for dipping in the yoke.
Aaaaaand, now I’m hungry.
