Eggs Over-Easy in Duck Fat with Sage and MultiGrain Bread

By • May 7, 2012 • 1 Comments

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Author Notes: This is my "go to" breakfast. Takes less than 2 minutes to make, and nothing puts that first smile on my face faster in the morning. There is nothing fancy here. You won't find any elaborate steps or french words. just a properly cooked egg with the right, complimentary flavors. I use home made multigrain bread, and the duck fat is usually on hand for me from my last batch of Duck Confit.

Serve these delicious eggs with whatever you want. I enjoy either fresh berries and a small glass of milk, or hash browns and a tall glass of OJ.
Benny

Serves 1

  • 2 slices Multi-Grain Bread
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon duck Fat
  • 2 Eggs
  • 2 tablespoons Chopped, Fresh Sage leaves
  • Salt and Freshly Ground Black Pepper to taste
  1. Place a non-stick frying pan over a medium flame and add the butter and duck fat. While the fat is melting, begin toasting your multi-grain bread in the toaster. Gently, crack both of your eggs into a bowl, ensuring the yolks remain intact.
  2. Once the fat has melted slide the eggs from the bowl into the pan. Season with salt and freshly ground pepper to taste, and sprinkle the freshly chopped sage over the eggs. Cook gently for about 20-30 seconds, then carefully flip the eggs over. Cook for about 20 more seconds then remove from heat.
  3. Place the toasted multigrain bread on a plate and top each slice with one egg (sage side up). Enjoy with your favorite breakfast accompaniment.

Comments (1) Questions (0)

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almost 2 years ago irishchef

Everything tastes better w/butter & especially duck fat. Try making home-fries w/it. My favorite is pan seared scollops.