The All Day Egg

  • Brioche Brunch Strata

    • 1 small onion
    • 1 bell pepper
    • 2 cloves garlic
    • 2 sprigs of rosemary
    • 1 lb sweet Italian turkey sausage, casings removed
    • 3 Duck Eggs
    • 1 cup whole milk
    • 1 tsp oregano
    • 1 loaf brioche bread
    • ½ cup shredded cheese blend

    STEP 1

    Preheat oven to 350⁰F and spray a 9×13 in baking dish with non-stick spray or olive oil.

    STEP 2

    Finely chop onion, pepper and garlic. Sauté in olive oil until softened with sprigs of rosemary. Set aside and remove rosemary stems.

    STEP 3

    Remove sausage from casing and add to sauté pan. Cook until browned and set aside with peppers and onion mixture.

    STEP 4

    In a large mixing bowl, crack and beat Pete and Gerry’s Organic Eggs with milk. Add in oregano. Gently add in pepper, onion and sausage mixture stirring to combine.'

    STEP 5

    Tear or cut brioche loaf into 1 inch cube chunks. Spread on bottom of baking dish.

    STEP 6

    Pour egg, pepper, onion, and sausage over the bread. Sprinkle cheese on top and bake for 45-50 min or until golden brown and bubbling on top.

  • Savory Cheddar Waffle BLT with Egg

     

    FOR THE WAFFLES:

    • 12 thick-cut bacon slices (about 1 pound)
    • 3 tablespoons melted unsalted butter, as needed
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons kosher salt
    • 1 Duck Egg
    • 2 cups whole milk
    • 2 cups shredded Irish cheddar cheese (about 4 ounces), such as Dubliner

    TO ASSEMBLE:

    • 2 tablespoons unsalted butter (1/4 stick)
    • 6 Duck Eggs
    • Kosher salt
    • Freshly ground black pepper
    • 6 tablespoons mayonnaise
    • 2 medium tomatoes, thinly sliced crosswise
    • 12 romaine lettuce leaves

    FOR THE WAFFLES:

    STEP 1

    Heat the oven to 425°F and arrange a rack in the middle.

    STEP 2

    Arrange the bacon in a single layer on a rimmed baking sheet and bake until browned and crisp, about 20 to 25 minutes. Remove to a large, paper-towel-lined plate; set aside.

    STEP 3

    Carefully pour the bacon fat from the baking sheet into a heatproof measuring cup—you will need 1/2 cup. If you don’t have enough bacon fat, add the melted butter as needed. Reduce the oven temperature to 225°F.

    STEP 4

    Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.

    STEP 5

    Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking, slowly pour in the bacon fat (or bacon fat–butter mixture) until evenly combined. Add the cheese and stir until combined.

    STEP 6

    Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.

    STEP 7

    Heat a classic (not Belgian) waffle iron to medium according to the manufacturer’s instructions. Fill it with batter, close the lid, and cook until the waffle is golden brown (when the steam starts to diminish from the waffle iron, you can open the top and peek for doneness). Transfer directly to a rack in the oven to keep warm. Repeat with the remaining batter until you have 12 waffles, placing the cooked waffles in a single layer on the rack in the oven.

    TO ASSEMBLE:

    STEP 1

    Melt 1 tablespoon of the butter in a large nonstick frying pan over medium heat until foaming, about 2 to 3 minutes.

    STEP 2

    Swirl the butter in the pan until the bottom is evenly coated. Add 3 of the eggs, season with salt and pepper, and fry undisturbed until the whites are set and starting to brown on the edges but the yolks are still runny, about 4 to 5 minutes. (The egg whites will be fully cooked, so no need to flip the eggs over.) Remove to a large plate. Repeat with the remaining butter and eggs.

    STEP 3

    Spread the mayonnaise on half of the waffles and top each with a fried egg. Divide the tomato and lettuce over the eggs, top with the bacon slices, and close with the remaining waffles.

    STEP 4

    If serving immediately, cut each sandwich in half. To pack for transport, wrap the whole sandwiches in parchment paper, cut in half, and wrap again in more parchment paper.

  • Italian Frittata with Asparagus

    • 1 small brown onion, diced finely
    • 2 garlic cloves, mixed to a paste
    • 1 small red capsicum, sliced very finely
    • 1 bunch asparagus
    • 1/2 bunch parsley, washed and picked
    • Sea salt and pepper to season
    • 1 tomato, chopped roughly
    • 1 tablespoon tomato paste
    • 3 tablespoons Atlantic Organic extra virgin olive oil
    • 4 Duck Eggs
    • 1 small tub ricotta
    • 1 teaspoon coriander seeds
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon black pepper corns and sea salt

    STEP 1

    Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.

    STEP 2

    Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.

    STEP 3

    Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent.

    STEP 4

    Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes.

    STEP 5

    Whisk the eggs in a bowl and season with sea salt and pepper.

    STEP 6

    Add the parsley and then slowly pour into the fry pan coating the whole pan.

    STEP 7

    Using a tablespoon place dots of ricotta on top of egg mixture.

    STEP 8

    When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.

  • Classic Duck-Egg French Omelet

    • 2-3 Pete & Gerry’s Organic eggs
    • 2-3 Tablespoons water
    • Dash of salt
    • Dash of pepper
    • Butter to grease the pan
    • Cheddar cheese (optional)
    STEP 1 Mix eggs, water, salt and pepper until blended. STEP 2 Heat butter in 7 to 10 inch omelet pan or skillet over medium-high heat until just hot enough to sizzle a drop of water. STEP 3 Pour in egg mixture. (Mixture should immediately set at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. STEP 4 While top is still moist and creamy-looking, fill with grated cheddar or other toppings, if desired. STEP 5 With pancake turner, fold omelet in half or roll, and invert onto plate with a quick flip of the wrist or slide from pan onto plate.
  • Potato Quiche

    • ¾ pound ground beef
    • ¼ cup chopped onion
    • 4-5 medium potatoes, shredded
    • 3 tablespoons vegetable oil
    • Dash salt
    • 1 cup (4 ounces) shredded mild cheese, such as cheddar or Monterey Jack
    • ¾ cup milk
    • 2 Duck Eggs
    • ½ teaspoon dried parsley flakes
    STEP 1 Preheat oven to 425°F. STEP 2 In a large skillet, cook the ground beef and onion together until the meat is browned and the onion is tender. Set aside. STEP 3 In a 10-inch pie plate, stir together the shredded potatoes, oil and salt. Press evenly into pie plate to form a crust. Bake until slightly browned, about 15 minutes. Remove from the oven. STEP 4 Lay the cheese slices on top of the crust (or sprinkle evenly with the grated cheese), then top with the ground beef-onion mixture. STEP 5 Beat the milk and eggs together in a bowl and pour mixture into the pie pan. Sprinkle with the parsley. Return to the oven and bake until browned and a knife inserted in the center comes out clean, about 30 minutes. Cool 5 minutes before serving.
  • Winter Kale and Egg Soup

    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 1 medium carrot, diced
    • 1 stalk of celery, chopped
    • 1 garlic clove, minced
    • 6 cups low-sodium vegetable stock
    • 1 bay leaf
    • 1 sprig of thyme
    • 2 russet potatoes, peeled and cubed
    • 1/2 a bunch of kale (6 to 8 leaves)
    • 1 tablespoon lemon juice
    • 3 Duck Eggs
    • Kosher salt (1⁄2 tsp.) & fresh pepper (1⁄4 tsp.)
    • Parmesan cheese, grated, to taste
    STEP 1 In a large saucepan or stockpot, heat olive oil, then add onion, carrot, and celery. Add a pinch or two of salt and a couple grindings of pepper. Cook on medium until softened, then add garlic and sauté a bit longer until fragrant. STEP 2 Add the vegetable stock, bay leaf, thyme, and potatoes. Season with a few pinches of salt and grindings of pepper. Bring to a boil then reduce heat to simmer. STEP 3 While the potatoes cook, prepare the kale by washing and removing thick stems. Stack the leaves on top of each other, roll them up into a cigar, and slice crosswise into thin ribbons. Add the kale to the pot. If necessary, add more stock or water to the pot. STEP 4 Cover and let the soup cook until the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender; about 10 to 20 minutes. STEP 5 Turn off the heat and stir in the lemon juice. Taste and season with more salt and fresh pepper as needed. To finish, crack the eggs into small cups or ramekins. Gently slide them into the soup. Ladle some of the broth on top of the eggs to submerge them. Put the lid back on the pot and let sit for about 4 minutes or until the whites of the eggs are opaque and the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup, like egg drop soup. STEP 6 Ladle the soup into serving bowls, then carefully spoon all or part of the eggs on top. Finish with a grated Parmesan cheese and a drizzle of good olive oil.