Duck egg delight

I’m not exactly sure what to call this recipe, but nomenclature aside, it’s phenomenally delicious. We picked up some duck eggs at the Portland Farmers’ Market a few weeks ago and they have contributed to some extraordinary meals; simple, but incredibly rich and satisfying. This is another version we’ve been enjoying lately, with some wonderful corn tortillas also from the market.


Ingredients (serves 2)

2 duck eggs

2 tsp olive oil

1 can beans, rinsed and drained (I’ve used black and kidney–either is great).

2 corn tortillas

sriracha to taste

salt and pepper to taste


Heat a skillet and add the olive oil. While it’s heating, put a tortilla on each plate and top with beans (divided evenly). Cook the eggs over easy. When cooked, place on top of the beans. Add sriracha and salt/pepper.

If you so desire, you can also heat the tortillas-on the skillet before adding the oil/eggs or in the microwave or oven.

all zipped up!

Cut into that bad boy and devour.

with black beans
with kidney beans




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