Spring Sausage & Morel Skillet with Herbs & Duck Eggs

This rustic one-pan supper brings together savory sausage, earthy morel mushrooms, sweet spring onions, and rich duck eggs for a dish that feels tailor-made for the transition from spring into summer.

Ingredients:
1 pound Skagit River Ranch sausage
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
2 tablespoons olive oil or butter
4 duck eggs
2 tablespoons chopped fresh herbs (parsley, thyme, or chives)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Toasted Pain au Levain, for serving

Method:
1. Heat a large cast-iron skillet over medium heat. Add the sausage and cook, breaking it into rustic pieces, until browned and cooked through, about 8–10 minutes. Transfer to a plate, leaving a bit of the flavorful drippings behind.

2. Add the morel mushrooms and spring onions to the skillet along with a drizzle of olive oil or butter if needed. Sauté for 5–6 minutes, until tender and lightly golden.

3. Return the sausage to the skillet and stir everything together. Season with salt and pepper.

4. Using a spoon, create four small wells in the mixture and carefully crack the duck eggs into them. Cover the skillet and cook for 4–6 minutes, until the egg whites are set but the yolks remain rich and slightly runny.

5. Finish with fresh herbs, lemon zest, and a few grinds of black pepper. Serve warm with toasted Pain au Levain alongside.