Have you ever eaten duck eggs? Wow, they have quickly become my new food love. I stumbled across some at our farmer’s markets as well as a local health food store and it’s been a game changer for me. After some allergy testing and an elimination diet, I discovered that I react to chicken egg whites and despite being briefly bummed, I sought out alternatives and experimented with egg-free versions of my favorite recipes. After duck eggs were discovered, my foodie world expanded once again.
Here are a few highlights of the beloved duck egg and why you might want to get your hands (and forks) on some if possible:
2. Duck egg shells are harder to get a clean crack and are much tougher than chicken eggs, creating a longer shelf life.
4. Just take care not to overcook the whites of duck eggs, they contain more protein and therefore can become more rubbery if cooked too long.
5. The yolks have a richer, almost buttery flavor, most likely attributed to the higher fat content.
6. Duck eggs contain more albumen, which gives them more structure, thus creating a very light, fluffy, and rich baked good with a higher lift than those made with chicken eggs.
I’ve been searching for more breakfast options and was itching to try out my new duck eggs in a recipe…so when I spotted Amy’s recipe for Baked Eggs in Portobello Mushroom Caps, I was sold. This recipe was lightly adapted from Amy’s Savory Moments blog that I was assigned to this month for the Secret Recipe Club reveal! I swapped out the chicken eggs for ducks eggs, used green bell pepper instead of the grilled piquillo and served the dish with sliced avocado and fresh basil for a bit of freshness. I left out the cheese for allergy purposes but but I sure that would a lovely addition if you can eat it. In short, I loved this recipe! Not only does it provide a hearty serving of veggies to start the day, it’s flavorful, simple ingredient and adaptable!
Baked Eggs in Portobello Caps (adapted from Savory Moments recipe)
2 large portobello mushroom caps
2 duck eggs or 2 large chicken eggs
1 clove garlic, minced
2 Tbsp small diced onion
large handful of mixed greens or baby spinach (roughly 1 cup)
1/2 green bell pepper, small diced
about 1/3 cup grated sharp cheddar cheese or favorite non-dairy cheese (optional, I omitted)
pink Himalayan sea salt and fresh ground black pepper to taste
paprika for garnishing
fresh avocado slices or guacamole for serving, optional
chopped fresh basil (or cilantro or parsley) for serving, optional
favorite fat or oil for cooking (coconut oil, olive oil or avocado oil)
- Pre-heat your oven to 375 degrees and drizzle a bit of olive oil/fat in small baking dish. Wipe the dirt off your mushroom caps with a damp towel. Gently scrape the gills out from the underside of the mushrooms with a spoon. Place in the baking pan and drizzle a small amount of fat/oil on the mushrooms and a bit of black pepper. Bake for about 10 minutes, until the begin to get soft and shrink up a little.
- While mushrooms are baking, heat some fat/oil in a small pan and saute the garlic, green pepper and onions for about 2-3 minutes. Then add the spinach and cook until it’s wilted. Add some salt and pepper. Set aside.
- Remove mushrooms from the oven and lower oven temp to 325F.
- Discard all juice inside mushroom caps and wipe out all juice out of the baking dish. Take a towel and gently press the inside of the mushrooms to get out any excess juice. Place the mushrooms (bottom/cup facing up) back into the baking dish. Put half of the spinach mixture into each mushroom, and sprinkle with cheese if using. Try to leave a “hole” in the center so there is room for the egg yolk.
- Carefully crack an egg on top of each mushroom. Sprinkle with some salt, pepper, paprika, and some extra cheese. Carefully place the baking dish back into the oven and bake for another 8-10 minutes, until the whites of the eggs are cooked and the yolk is set. Garnish with paprika and serve with avocado slices and fresh basil or favorite herbs (optional).