It is so good to be back after enduring an absolutely ghastly flu/cold combo thing that knocked me flat this Spring.
Yesterday evening I started to perk up and went for a stroll in my garden, so happy to find a whole bouquet of fragrant pink roses ready for cutting.
Robbie bought me the bush last week as a surprise, and I was so excited because they look and smell like the wild Alberta Roses I remember from my youth in Canada. They are especially dear to me.
This week is a red letter week because we are getting our pump and windmill fixed! HOORAY!
Our farm is situated above an Artesian basin chock full of bore water ready for us to use. Alas the pipes connecting the water to our windmill rusted clean through and were useless. Tomorrow the Windmill Man is coming to get everything in ship shape order.
I am so excited I can hardly stand it. 🙂 At last we will have unlimited water for our animals, gardens, orchards and vineyard. And I will get a break from hauling endless buckets of water to parched goats, pups and birds. 🙂
Last week our beautiful Muscovy ducks started laying again and we have eight gorgeous Muscovy duck eggs ready to add to cakes, pies and our morning breakfasts.
One of the mamas has gone broody (yay!!) so hopefully we will have some cute little Muscovy ducklings wandering about in a month or so. 🙂
This morning I used Muscovy duck eggs to make scrumptious breakfast sandwiches.
I had some lovely and soft bacon and cheese rolls left over from dinner, so I buttered and grilled them, added sharp cheddar cheese and a couple of fried eggs and we were in business. So simple to make, yet absolutely delicious.
Next time I’m going to add caramelized onion jam, and perhaps some grainy mustard or roasted tomatoes. 🙂
Have you ever eaten duck eggs before?
Duck Egg Breakfast Sandwiches
2 rolls (we like bacon and cheese rolls)
2-3 duck eggs (one for a regular person, two for a starving one)
salt and pepper to taste
3-4 slices extra sharp cheddar cheese
optional additions: sweet onion jam, grainy mustard, roasted tomatoes, crispy bacon
- Slice and butter rolls and place face down on hot griddle.
- Toast until golden brown then remove and top bottom layer with cheese. Add top part of bun and return to pan to keep warm.
- Fry duck eggs in a little butter with salt and pepper until done.
- Open rolls and add fried eggs. Close.
- Eat warm in the sunshine.