Do you ever get proud of something really small? Like, you know it’s not a big deal, but somehow the thing makes you feel like a big deal. For me, it’s that time at trivia I pulled out “RuPaul,” as the artist of the song during the music round. Or, that time at work when I got the perfect parking spot two days in a row. And, also, this recipe for potato and duck egg scramble. I’m super proud of this recipe because it’s tasty, filling, quick, and not that messy. Bonus: almost every ingredient came from the farmer’s market. Duck eggs too!
I made this recipe last Sunday for brunch. Before digging in Ryan said, “looks great, you should blog about it!” I pouted a little because I didn’t have any “good” pictures. Now, good doesn’t mean that I didn’t have any. I had pictures. I’m a millenial and a foodie, so I’d done what most people in my generation do. I had phone photos. Those would have to do, because the people need this recipe. 
Ok, so here it is: potato and duck egg scramble… this might be an ideal weekend breakfast. On the weekends, I want something heartier because I have the time to make it and enjoy it. But also, it’s the weekend so I’m lazy and sometimes I don’t want to do anything. Tough life, right?
This recipe is crazy easy but also super hearty. First, all you need is a fork and bowl for the eggs, a knife and cutting board for the potatoes and herbs, and then a skillet to cook it all in. Once you have everything prepped, you wack everything into the skillet in the proper sequence, and cook until done. It’s all over in about 30 minutes. Everyone’s got time for that on a lazy Sunday.
Part of what excited me about this recipe was that it was my first time cooking with duck eggs. I got the duck eggs from the farmer’s market and immediately went home to search for how best to use them. After all my searching, the internet said, “Mariel calm down, they’re just eggs, use them like hen eggs.” Fine, internet, I will. I will make a duck egg scramble, just like I would with regular old eggs.
However, I did read that duck eggs are awesome in baked goods. Apparently their yolks are higher in fats and proteins and so make for richer flavored cookies and such. I will have to try it.
I’m not sure you can tell from the photo above, but the yolks were quite a bit thicker than regular eggs. As well, it seemed like the whites were clearer and thinner – but maybe that’s my imagination.
Besides being quick and mess free, this recipe is also legit because you can adapt it as you see fit. Don’t have duck eggs? Use hen eggs. Don’t like garlic chives? Use thyme or another herb you enjoy. No Parmesan around? Throw in some grated cheddar. Make it your own. No muss, no fuss – an a recipe you can be proud of too.
Then serve it for brunch with coffee, some flowers on the table, and the Sunday paper. The weekends are pretty great. Is the next one here yet?
Adapted from Cookie and Kate.
Messy level: Two spoons! As I said above, you need very few dishes to make this meal. It’s also pretty easy to clean as you go – which I never do – but did here. It’s ideal because you can cook quickly, eat leisurely, and not feel any pressure to get up and clean.
- about 6 red potatoes (mine weighed 10 oz), cleaned and diced
- ¼ cup plus 2 tablespoons water
- 2 teaspoons olive oil
- pinch of salt
- 2 duck eggs (or use 3 hen eggs)
- 1 teaspoon milk
- 1 large scallion (or 2-3 small), thinly sliced whites and green parts
- 1 tablespoon chopped fresh garlic chives, divided (about 6-8 long strands)
- ⅓ cup shredded Parmesan
- salt and pepper, for seasoning at the end
- Put the potatoes, water, and oil in a 10-inch non-stick skillet. It will be slightly overcrowded.
- Cover the skillet and bring to a boil on high. Cook for about 7 minutes, or until the water has evaporated.
- Remove the lid. Lower the heat to medium. Stir the potatoes to loosen from the bottom of the pan. Add in the scallions and half of the garlic chives. Cook, stirring occasionally for 5-7 minutes everything starts to brown.
- While the potatoes are cooking, beat the eggs and milk in a small bowl.
- Once the potatoes are cooked to your liking, pour in the beaten eggs. Stir so the eggs scramble and coat everything. Note: I found the pan so hot that the eggs cooked very quickly. I ended up removing the pan from the burner and finishing the eggs with the residual heat from the pan. This step should take only a few minutes (less than 3).
- If you haven't done so already, remove the skillet from the heat. Stir in the Parmesan cheese and remaining garlic chives.
- Taste and season with salt and pepper as you prefer.
- Serve!
