When it comes to eggs, at D’Artagnan we like them different. We’ve been known to saw open an ostrich egg for a huge omelette, or devil dozens of tiny quail eggs. And there’s something wonderful about rich duck eggs, with their big yolks and robust flavor.
But for everyday fare, the chicken egg still rules the roost. Today is National Egg Day, and so we’re going to share some egg recipes, and hope to inspire some eggy meals.
Eggs Poached in Spicy Tomato Sauce with Andouille & Peppers
Shakshuka is so hot right now. There are versions of eggs poached in tomato sauce in cultures around the world, from North Africa to Italy, Israel to Mexico – and they’re all delicious! In this riff, andouille sausage adds richness and spice while red bell peppers lend sweetness. This hearty dish is great for breakfast, lunch, or dinner; serve it family-style (or in tiny 6” skillets, if you’ve got them). Warm bread or pita is great accompaniment.
Scotch Quail Eggs
These wee Scotch eggs are cute and delicious, perfect for any festive party, or brunch appetizer course. A golden shell gives way to flavorful wild boar sausage and a soft-boiled quail egg – they’re irresistible.
Duck Confit with Soft Boiled Duck Eggs
Which came first, the duck or the egg? Chef Matt Rojas cures duck legs in a fragrant, toasted spice mixture before slow cooking them in duck fat. The resulting confit is succulent and flavorful with a crispy crackling skin, and it’s served with soft-boiled duck eggs.
And speaking of eggs, did you know we are having a giveaway right now? It’s the largest prize package we have ever given away. The winner will receive a Big Green Egg® package and a $500 gift certificate to buy anything at D’Artagnan! Get details and enter the Big Green Giveaway today.
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