Scrambled Ducks Eggs

What an eye opener. We live in Lower Hutt and every other Friday travel to the Moore Wilsons Farmers Market in Porirua, Its a round trip of about 70km and the difference between this and other markets is the quality of the produce. Farmers Market it may be called but producers market would be more accurate.

There is this guy there who has free range eggs and they are so worth the trip. We buy a tray at a time and they make the most wonderfully soft scrambled eggs which i make the Delia way. However, today i splashed out on a six-pack of duck eggs and some asparagus and button mushrooms. It was probably the best balanced meal I have ever done. It was as follows and serves 2:

Ingredients

For the scrambled eggs
2 duck eggs
1 chicken egg
(Optional) 1 tablespoon cream
1 tablespoon milk
salt and pepper
1 tablespoon finely chopped chives.
1 teaspoon butter

For the mushrooms
1 tablespoon butter
1 tablespoon olive oil
7 button mushrooms cleaned and sliced wafer thin
1/3 white onion sliced almost to a paste
scant 1/4 teaspoon white truffle oil


For the Asparagus
1 bunch (9) asparagus, bottoms snapped off
1 tablespoon cheap balsamic vinegar
1 teaspoon cheap olive oil

Bacon
Enough bacon to serve each person 2-3 rashers

1/2 English plain muffin to serve

Method

Preheat oven to 180 degC.

Toss the asparagus in the vinegar and oil, roast for about 15 minutes until the asparagus starts to crisp temder.

Meanwhile, heat the butter and oil over a medium heat and add the onions to coat. After a couple of minutes add the mushrooms and sweat over a medium low heat for 15 minutes. Reserve and keep warm.

For the bacon, cook as per normal, drain from the dar and reserve.

For the Muffin, toast and lubricate with a little butter, reserve.

For the scrambled egg. Crack the two duck eggs, being careful as the shell is very thick and a lot more resistant than the chicken egg, and the chicken egg, into a medium bowl. Add the milk and cream if using, salt and pepper. Whisk together just enough to combine. In a saucepan, melt the butter coating the base completely and add the eggs. Scramble with a wooden spoon until three quarters cooked and still a bit milky looking. Remove from the heat, add the chives and scramble together for 10 seconds.

Serve bacon on muffin topped with scrambled eggs and aspargus on the side. Pass with finely sliced spring onions as well.