Scrambled smoky duck eggs on sourdough from Plenty (page 86) by Yotam Ottolenghi

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Notes about this recipe

  • L.Nightshade on June 02, 2020

    We got some duck eggs from down the road, and I had just baked a loaf of sourdough, so this dish was fated to be. I subbed chipotles in adobo for the dried chipotles called for, and subbed yogurt for the sour cream, as those items were what I had on hand. I had to convince Mr. Nightshade to have this for dinner, as he's not a breakfast-for-dinner guy, but he found it completely satisfying, and we both found it delicious!

  • Dannausc on December 16, 2018

    Fairly easy and quite good. I would definitely make it again. I used three varieties of dried chiles.

  • Rutabaga on November 11, 2014

    Delicious! This is a simple recipe with lots of flavor that is easily adaptable. I used chives instead of green onion, a couple of very ripe yellow tomatoes, and one canned chipotle in adobo instead of rehydrating dried ones. As I do with chicken eggs, I added some milk to the duck eggs before scrambling them, but found their texture to be exceptionally soft and creamy, so perhaps this was unnecessary. And while I love cheese, it's nice to find a hearty, filling egg dish that doesn't rely on it.

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