Joni Sare, cooking instructor

Spinach and Duck Eggs

Heirloom Organics sells baby greens at the Mountain View Farmer’s Market (and other Markets in the Bay Area). I bought a one pound bag of spinach and been using handfuls in various dishes/meals. This breakfast looked extraordinary – to me – with the large duck eggs, with the over-sized golden-yellow yolks. I bought the duck eggs from a friend, who bought’m from a farmer near Santa Cruz.


  • 1 tsp olive oil
  • 3 handfuls baby spinach (about 3 cups)
  • 2 duck eggs
  • 3 tbls liquid
  • Fresh marjoram leaves
  • Black Salt (that I bought at Napa Style, in Los Gatos….  is not black, but is pink colored and has a very strong distinctive salty/sulfur flavor …like hard-boiled egg yolks)


    1. I tossed the spinach with a bit of oil, about a tablespoon, just enough to coat the greens.

    2. I put the spinach in a 10-inch saute pan, on medium heat, stirred it.

    3. In about 2 minutes, I moved the spinach to the side, away from the middle and dropped in the two eggs, and let it cook for a 30 seconds, just enough time for the white to coagulate.

    4. I then added 3 tablespoons of liquid and turned off the heat, for two reasons:

    1. there was barely any oil under the eggs, so I knew the eggs would stick to the pan and that the water would help lift and separate the two once the water heated and had time to get between the pan and eggs.
    2. and, I wanted the steam from the liquid to cook the tops of the egg whites, which would cook faster than the yolk. I wanted the yolk to remain uncooked.

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