Beets and Duck Eggs on Toast

I was very lucky earlier this week to come across some Fresh Duck Eggs!
Now, I know most people may not be familiar with them, since they aren't sold in the corner stores so I'll give a brief rundown.

On the outside:

Duck eggs are bigger than chicken eggs, and have a significantly thicker shell. This can make them a little harder to crack, but that also makes them more resilient to market bag packing and gives them a longer shelf life.

On the insides:
L: Duck Yolk R: Chicken Yolk

Duck yolk is much bigger than a chicken yolk. It's higher in protein and has higher omega-3s. Besides that, duck eggs are nutritional similar to chicken eggs. 

And the most important part...They are delicious! 
Duck eggs are flavorful in their own right, and that has a lot to do with their diet. Ducks prefer to eat a variety of high-protein insects, over plants and eat little to no feed, and that impacts the flavor of their eggs significantly.
You can cook duck eggs pretty much the same way as a chicken egg; but you need to factor in a few things: 1- the thicker shell means longer boiling, 2- A higher fat content makes them creamier and richer. 

They add a great depth of flavor to a dish and so I decided to pair them with two great buys from yesterday's farmers market beautiful beets and a very rustic farmhouse loaf of multigrain sourdough.

This morning was beautifully sunny, so we  decided to have a our Saturday Breakfast in our garden with the birds. This is great as an appetizer, brunch, or as a light meal. The earthy toast, topped with tangy, dill marinated beets, and creamy flavorful soft boiled duck eggs was a great way to start the weekend.

Here is my recipe for Beets and Duck Eggs on Toast:

Makes a 4-6 Toasts

8 oz Cooked, Peeled, Chopped Beets
2 Duck Eggs ( Or 3-4 Chicken Eggs)
6 tsp Apple Cider Vinegar
2 tsp Red Wine Vinegar
4 tsp Olive Oil
2 tsp Honey Mustard
3 tsp Fresh Dill, Minced
Multigrain Sourdough Sliced Thick
Salt & Black Pepper

Prep Work:
Boil the Eggs for 5-6 minutes, peel, cool, chop, and set aside. Cook the beets, peel, chop, and set aside.


Preheat the oven boiler to high.

1. Put Oil, Vinegar, Mustard, Dill, Salt and Pepper, and whisk together to make a dressing.

2. Pour half of the dressing over the beets, stir and coat throughly.

3. Brush the sliced bread on both sides with olive oil and place  under the broiler for 2-3 minutes till crispy, and golden brown.

4. After the 2-3 minutes turn the slices over, and cover them to the edges with marinated beets. Put back under the broiler for another 2-3 minutes until beets are lightly caramelized in spots.

5. Plate slices with beets and top with chopped duck eggs, drizzle reserved dressing over the tops and serve.

I have entered this post in August's Simply Eggcellent hosted by Dom at Belleau Kitchen.


  1. What a neat idea - I have never had duck eggs before!

  2. oh my word.. the combo of beetroot and duck egg... now that is utterly genius and something i know I would love... thanks for linking to Simply Eggcellent x

    1. Thanks for hosting Dom! Love this link up, get some great ideas. :)


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