Duck eggs with almond dukkah

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Oh dear, holiday, Mum visiting & computer issues, time flies and this rather quick but exquisite dish took a while to get here… It would not be an exaggeration (or eggsaggeration) to say that I have gone a bit nuts about eggs this Easter, I’ve bought beautiful powdery-blue Aracauria eggs, extra-grand goose eggs, tiny spreckled quail eggs & off-white marble-shelled duck eggs which I’ve used in this appetite-whetting spring starter. Duck eggs with extra-buttery yolks get a dot of mayonnaise & a sprinkle of aromatic almond Dukkah, an Egyptian nut and spice mix that tastes fantastic when mopped up with a bread dipped in olive oil. Add green asparagus spears for a more substantial (& frankly the ultimate spring) starter – nothing else says ‘Spring has sprung’ except for a gambolling lamb. Continue reading