Posted by johngl
A few days ago, my friend and fellow Austin food blogger, Charlie Hills posted breakfast as one of the five food groups (Italian, Mexican, Chinese, and Cheeseburgers are his others). He asked his audience for their favorite breakfast fixins. Mine just happens to be duck eggs over easy, toasted sourdough bread, apple wood smoked bacon, and pan-fried (spicy) potatoes.
Charlie’s sister, Biz, said I was uppity because I mentioned duck eggs, then goes on to say that her fave is “herbed goat cheese scrambled eggs with baby spinach.” Herbed goat cheese and baby spinach? Aren’t we pretentious. I’ll have to try it.
So, back to green duck eggs and sow belly…
It might be a little difficult to tell in this photo, but those egg shells are a very light pastel green color. There were some pastel pink ones, too.
You may wonder why I like duck eggs better than chicken eggs. It boils down to fat. Fat is good food. Duck fat is better than chicken fat. Duck eggs have about 23% more fat content and about 50% more cholesterol (it takes a real man to face all that cholesterol!). They also have more than three times the vitamin B12 and twice the vitamin B6 and vitamin A of chicken eggs.
So, with all those Lipids (fats & cholesterol), the darn things can’t help but taste richer. Just look at ’em!
I mean really, doesn’t that just look like a pool of melted butter? How can that possibly be bad?
And while on the subject of fats, buy some bacon that actually has some meat on it. I know it is hard to find and more expensive, but good lord people, live a little.
Then fry it slowly on medium low heat.
If you fry bacon slowly, the fats render out slower and the slices don’t get all curly. Get it nice and crispy:
Your bacon should stand erect.
So, hmmm…we still need some potatoes:
I’ve been buying these organic potatoes lately. These guys are on to something with that paper sack thing. I store them in my wine closet (climate controlled and set at 58°F) and they keep nearly forever. I have never had one of these taters go bad. I keep the sacks as well. When I can’t find this particular brand, I put the other potatoes in the paper sack. Those have never gone bad either.
Anyway, peel a couple of these medium-sized babies and set them aside. I use these new-fangled “Y” shaped peelers:
Well, I can’t really call them new-fangled any more, I’ve been using them for a decade or more, but wow, what a simple yet great invention. I seem to be having some trouble focusing today…
Slice the potatoes about the width of a French fry:
Then, cut those into what looks like French fries:
Now just cube them up. Two potatoes makes a good sized pile:
I always steam these kinds of potato dishes. It’s a science thing. Fewer starch molecules get busted up thataway. So dig up that old steamer insert you have in a drawer somewhere and put it to good use.
I also season these things with salt and pepper before they go in the steamer. Bring the water up to a boil, put a lid on the pot, and steam them for five minutes. Turn off the heat and let them sit a spell whilst you finish up your bacon fryin’.
Pour the fat out of the pan. You’d damn well better be saving that bacon fat!
Spoon out the fat into that bowl and leave about a tablespoon behind in the pan. Pull out the basket of potatoes (Don’t drain them. It will wash off the salt and pepper!) and toss them in the hot pan:
If the pan was still hot from all that bacon frying, these will brown up right quick. I added some more salt, fresh ground black pepper, and a bit of piquin powder, for that extra little zing. Let them fry a while and give them a good toss now and again.
It’s time to fry those duck eggs! Prepare your pan(s) with about a half-tablespoon of bacon fat and heat them up just a bit. Then pour in the eggs. Yes, pour them. You should always crack your eggs into a separate receptacle. Have you ever tried to fish an egg shell out of a hot pan?
Salt and pepper the eggs, then give them a quick snap-flip:
Turn the heat off and leave the eggs in the pan for a minute whilst you finish off the potatoes with a pat of butter…
and a few snap flips later, they have that nice buttery sheen to them:
All you have to do now is put everything on the plate!
What we have here is a feast of fats. Hang a fang on this one: extra fat in the duck eggs, cooked in bacon fat. Potatoes fried with bacon fat and coated in butter. And bacon. (The toast doesn’t have any butter on it…that saves about 2 calories).