Fried Duck Egg with Sobrasada Sausage

10 mins

2 people

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Sobrasada is a traditional soft, chorizo style sausage from Mallorca made with ground pork, paprika, salt and other spices.

Because of their balmy semi-tropical climate, islanders in Mallorca and Menorca are unable to fully dry-cure their meat, as is done on mainland Spain. Instead, they preserve their meat by mixing it with a local type of paprika and age it for a short time. The result is sobrasada, a unique cured sausage that has a soft-spreadable texture which is ideal for cooking or as a spread. In this recipe, I fry the sobrasada sausage before spreading it on toast and topping it off with a crispy fried duck egg for a quick and tasty brunch dish.

Ingredients
Method

2 duck eggs
100g sobrasada sausage, cut into one-inch thick slices
2 chunky slices of sourdough bread or other country bread
Unsalted butter
2 tbsp of olive oil
A pinch of fresh thyme leaves
Salt and pepper

Heat a medium sized frying pan, add 1 tablespoon of the oil and fry the pieces of sobrasada sausage. Use a fork to break the sobrasada sausage into a mince and fry for 3 minutes until crispy, set aside.
In another frying pan, heat the remaining oil until hot and smoky. Break your duck eggs into the pan and fry until the egg white is lightly brown and crispy but the egg yolk is still runny, about 2 minutes.
Butter your toast and lay it on a plate. Spoon your fried sobrasada sausage on the toasted bread. Place your fried egg on top and finish with a sprinkling of fresh thyme, salt and pepper.

Ingredients

2 duck eggs
100g sobrasada sausage, cut into one-inch thick slices
2 chunky slices of sourdough bread or other country bread
Unsalted butter
2 tbsp of olive oil
A pinch of fresh thyme leaves
Salt and pepper

Method

Heat a medium sized frying pan, add 1 tablespoon of the oil and fry the pieces of sobrasada sausage. Use a fork to break the sobrasada sausage into a mince and fry for 3 minutes until crispy, set aside.
In another frying pan, heat the remaining oil until hot and smoky. Break your duck eggs into the pan and fry until the egg white is lightly brown and crispy but the egg yolk is still runny, about 2 minutes.
Butter your toast and lay it on a plate. Spoon your fried sobrasada sausage on the toasted bread. Place your fried egg on top and finish with a sprinkling of fresh thyme, salt and pepper.

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Hacienda Ipora Seleccion Familiar
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Añana Salt Flakes
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£3.50
Munar Sobrasada Sausage
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£6.25

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco