duck, duck, egg.

mr. skipper was on his way over and i was wandering around the grocery store trying to decide what to make for my newish friend who immediately felt like an old favorite.  so i decided to make an old favorite with a newish friend – a blt topped with a fried duck egg.  do we need to discuss the deliciousness that is a blt?  smoky, chewy bacon with bits of fat, juicy tomato & crisp lettuce.  but look at that egg!  when you bite into the soft yolk it will make a little sauce with the mayonnaise, run down your chin & your fingers & make you happy.  promise.

blt with a duck egg (makes 4 )
16 slices pepper bacon, thick-cut (about 1 ½ – 2 lbs)
8 slices wheat bread, very lightly toasted
mayonnaise
12 leaves butter lettuce
2 ripe tomatoes, thickly sliced
salt & pepper to taste
4 duck eggs, fried*

in a cast iron skillet over medium-high heat, high bacon until some fat has rendered but not all & bacon is still soft.  remove from pan & place on a towel to drain.

generously spread each slice of bread with mayonnaise, setting four aside.  top four remaining slices with 3 leaves of lettuce, several slices of tomato, a sprinkle of salt & pepper & 4 slices of bacon.  slide a fried egg onto each sandwich and top with remaining slices of bread.

*some say that duck egg whites, because of their albumen (the protein in egg whites which is higher in duck eggs than in chicken eggs) can become rubbery when fried.  i fry mine at a medium temperature – just keep an eye on them so they don’t overcook.