Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs in addition to those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: smoked salmon, Italian Rustica bread, and Fontina cheese to help craft an Italian-style fonduta—plus, a bevy of fresh produce like asparagus, spring ramps and buttery Hakurei turnips, this box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!
Fontina ‘Fonduta’ with Duck Eggs
The classic Italian-style fondue, crafted with this week’s silky duck eggs.
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.