Fried Duck Eggs Over Roasted Fall Vegetables

Shake up your breakfast routine with this hearty, healthy vegetable hash!

Ingredients:
1 pound Huckleberry gold potatoes, scrubbed and sliced into 1-inch pieces
2 cups carrots, peeled, scrubbed and sliced into 1-inch pieces
2 fennel bulbs, trimmed of fronds and root ends and sliced
2 tablespoons olive oil, plus additional for frying the eggs
4 duck eggs
1 teaspoon finely-chopped thyme
Sea salt

Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.

2. Using your fingers, toss the vegetables with the oil, salt and thyme in a bowl and then transfer to the baking sheet.

3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.

4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.

5. Remove vegetables from the oven and top each individual serving with a fried duck egg.

Variation: This hash is extremely versatile: Clean out the crisper and use any vegetables you have on hand!

Spring Color Recipes

Starring a beautiful roasted carrot and ginger soup, this week’s delivery fittingly celebrates the season’s most colorful offerings, from ruby-red rhubarb and bright green asparagus to baby red beets and purple spring onions, plus fresh-cut yellow daffodils straight from the Skagit Valley. Complemented by a fruity French Sauvignon Blanc, rich and silky crème fraîche and beautiful oversize duck eggs, this color-rich lineup is fit for brunch, lunch and beyond.

Here are a few recipe ideas for the week:

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Baby Red Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.

Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.

Huevos Rancheros

This classic Mexican dish beautifully showcases our farm-fresh eggs!

Ingredients:
4 eggs
4 corn tortillas
½ yellow onion, peeled and diced
1 15-ounce can of crushed tomatoes (or 1-2 very ripe tomatoes)
½ of a 6-ounce jar of diced green Anaheim chiles
½ teaspoon chipotle chile powder
Olive oil
Butter
Freshly-chopped cilantro, for garnish
Sea salt

Method:
1. To make the sauce, sauté the onions with about a teaspoon of olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. (If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook than canned ones.) Add the chopped green chiles and chipotle chili powder. Bring to a simmer, reduce heat to low, and let the sauce simmer while you prepare the rest of the dish, stirring occasionally. Add salt to taste if needed.

2. To prepare the tortillas, heat a teaspoon of olive oil in another large non-stick skillet on medium high heat, coating the pan with the oil. One by on, heat the tortillas in the pan, a minute or two on each side, until they are heated through and softened. Remove to a plate and cover with foil to keep warm.

3. Using the same skillet, add about 2 teaspoons butter to the pan and heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

4. To serve, spoon a little of the sauce onto a plate. Top with a tortilla, then a fried egg. Top with more sauce and sprinkle with cilantro before serving.

Variation: Try topping each tortilla with cooked and crumbled chorizo sausage for an extra kick!

Brunch Time Recipes

Relax over a leisurely breakfast this weekend with a satisfying lineup starring our signature whole grain waffle mix, blueberry jam and Double DD Meats’ organic chicken breakfast sausage. Complemented by other breakfast-ready ingredients such as cinnamon-raisin bread, French hard cider and farm-fresh eggs, this week’s box also includes fingerling potatoes, Pioppino mushrooms and leeks—there’s even housemade tomato soup to serve should you decide linger around the table all the way through lunch.

Here are a few recipe ideas for the week:

Whole Grain Waffles
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying waffle!

Fried Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and baby red potatoes.

Golden Beet Salad with Cara Cara Orange Vinaigrette
Served atop a bed of micro basil, this stunning salad is infused with bright, citrusy flavor.

Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a warm  salad.

Mulled Hard Cider
Warm things up with this delightfully-fragrant warm cider recipe!

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