Going to the Greensboro Farmer’s Curb Market is always an adventure. When you think you know what to expect – you always find something unexpected! A great example are the duck eggs I picked up a couple days ago at from Massey Creek Farm! They are larger than their excellent peer chicken eggs and full of nutrients. After a little research, I found that duck eggs have twice the nutritional value of a chicken egg and stay fresher longer due to their thicker shell. Google them and see! I can’t wait to try them in my holiday baking projects (they say they are excellent in cakes!)
Back on Mendenhall, I found they make an excellent addition to a breakfast sandwich! You can certainly whip up this recipe with a chicken egg and pork bacon – but why not impress your friends, family, yourself and the dog (and from my estimates about 415 calories!)? Put the Massey Creek Farm Duck Egg Breakfast Sandwich on your holiday menu and impress!
Massey Creek Farm Duck Egg Sandwich
- 1 duck egg
- 1 slice turkey bacon
- 1 slice sharp cheddar cheese
- 1 whole wheat english muffin, toasted
- cooking spray
In a large cast iron skillet, start to cook the slice of bacon. Add a large round cookie cutter to the pan and spray with a little cooking spray (Pam). Whisk the egg and add into the hot cookie cutter. Cook bacon and egg to your liking!
Meanwhile, toast the english muffin.
Add the cheese, egg and crispy bacon to the english muffin. Enjoy with coffee and orange juice!