Breakfast · 18 min · french

Duck Eggs with Asparagus and Brown Butter

If you like duck eggs, you’ll love this French breakfast — 18 minutes from craving to table. The macros do the talking: 22g protein, 8g carbs, and 40g fat in every 480-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 Duck eggs
• 8 spears Asparagus
• 3 tbsp Butter
• 1/2 Lemon
• 1 tbsp Chives
• 1/2 tsp Black pepper

Steps

1. Snap the woody ends off the asparagus where they break naturally.
2. Blanch the spears in salted boiling water 2 minutes until bright green and crisp-tender; drain well.
3. Melt the butter in a small pan over medium heat, swirling until it foams, smells nutty, and turns amber with brown specks, about 3 minutes. Watch it; brown butter becomes burnt butter in seconds.
4. Squeeze in the lemon juice to stop the cooking.
5. Fry the duck eggs in a separate buttered skillet 3 minutes sunny-side up; their larger yolks need a touch longer than chicken eggs.
6. Plate the asparagus, top with the eggs, and spoon the brown butter over everything.
7. Finish with chives, flaky salt, and cracked pepper.

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