Fried Duck Eggs With Blood Sausage Recipe

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When in London, stop by Hampstead cafe Ginger & White for superb coffee, baked goods and fresh, simple food made with the best British ingredients. Their new cookbook is a must-read for fans of this new spin on classic cuisine. Looking for a new take on the iconic English fry-up? Swap in duck eggs and blood sausage-infused sourdough croutons, but prepare to be spoiled for life. 

We love the pear, date and ale chutney that one of our suppliers makes for us, but you can use any fruity relish to accompany this dish or replace it with any of your favorite condiments. We use the fairytale white eggs that ducks lay in the daylight hours of spring and summer; they tend to be larger than hens' eggs, so need a little bit longer when frying.

Reprinted with permission from The Ginger & White Cookbook

Fried Duck Eggs With Blood Sausage Recipe
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  • 1 pound sourdough bread
  • 1 clove garlic
  • 2 teaspoons sea salt
  • sprig of rosemary
  • 4 tablespoons extra virgin olive oil
  • 5 tablespoons oilve oil
  • 11 ounces blood sausage
  • 1/2 cup rosemary sourdough croutons (recipe below)
  • 8 free-range eggs
  • 1/4 teaspoon red pepper flakes
  • 6 tablespoons fruity relish
  • 4 tablespoons flat-leaf parsley leaves
  1. Preheat the oven to 360°F.
  2. Place the bread, crusts and all, in a blender or food processor and blitz until you have chunky bread crumbs. Transfer these to a baking sheet.
  3. Crush the garlic into a bowl, then rub with the salt to make a paste.
  4. Finely chop the rosemary leaves and stir into the paste along with the oil.
  5. Drizzle the flavored oil over the bread crumbs and mix well.
  6. Bake for 25-35 minutes, until golden.
  7. The croutons will keep in an airtight container for a week. 
  8. Warm 4 plates. 
  9. Heat 1 tablespoon of the olive oil in a large skillet and fry the blood sausage over a medium heat until crisp.
  10. Add the croutons and heat for a few minutes to warm through and combine with the other flavors. 
  11. Tip into a bowl, cover with foil and keep warm.
  12. Wipe out the pan, add 2 tablespoons of the olive oil and place over high heat.
  13. When hot, crack 4 of the eggs into the pan, cover with a lid and cook for 1-2 minutes, until the whites are set but the yolks are molten.
  14. Cook the remaining eggs in the same way and put them on the remaining warm plates.
  15. Dust all the eggs with the red pepper flakes, scatter the crouton and blood sausage mixture over them, then add a spoonful of the relish onto each plate.
  16. Garnish with parsley and serve immediately.
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