Coddled Duck Eggs

Coddled duck eggs with asparagus offer a rich, creamy breakfast or light meal, usually prepared by steaming eggs in small jars with butter and seasonings alongside sautéed asparagus and pancetta. This refined dish cooks in roughly 10 minutes (after prep) by simmering jarred eggs in a pan of water.

coddled eggs and aspargus

Ingredients

• 4-6 asparagus spears, woody ends removed and sliced

• 2 duck eggs

• 1 tbsp butter (softened)

• 2 tbsp heavy cream

• 1-2 slices pancetta or bacon, chopped (optional)

• Salt and fresh pepper

• Parmesan cheese (optional)

• Ramekins or egg coddlers

Instructions

Prep: Snap the woody ends off the asparagus and finely slice the spears, leaving the tips whole.

Sauté: In a frying pan, cook the pancetta/bacon (if using) until crisp. Add the asparagus and sauté for 3-4 minutes until tender-crisp.

Prepare Coddlers: Grease the inside of your ramekins or egg coddlers thoroughly with softened butter.

Assemble: Place 1 tbsp of cream/milk into each coddler, season with salt/pepper, and crack one duck egg into each. Top with the asparagus and pancetta mixture.

Coddle: Place the jars into a saucepan and fill the pan with hot water to 3/4 the way up the sides of the jars. Cover the pan, bring to a boil, then reduce heat to medium. Cook for 8-10 minutes, or until the whites are set but the yolks remain runny.

Serve: Remove carefully, garnish with grated parmesan/bacon, and serve with toasted sourdough soldiers.