Duck Egg Sandwich With Spinach and Chipotle Cream 1.000

Deb Lindsey for The Washington Post

Apr 16, 2014

Each bite of this sandwich is a rich, satisfying mouthful.

Where to Buy: Fresh duck eggs are available at Asian markets and at some Whole Foods Markets and farmers markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1/2 to 1 tablespoon adobo sauce (from a can of chipotles; add more or less depending on how spicy you like things)
  • 1/2 to 1 tablespoon sour cream
  • 1 brioche bun, toasted
  • 1 duck egg
  • 1/2 cup baby spinach or arugula
  • 1 or 2 strips roasted red pepper, drained
  • 1 or 2 red onion rings


Whisk together the adobo and sour cream (to taste) in a small bowl. Spread the mixture on both interior sides of the brioche bun.

Grease a small nonstick skillet with cooking oil spray, then place over medium heat. Crack the egg into a small bowl, making sure the yolk remains intact. Pour into the skillet; fry the egg sunny side up.

Layer the bottom bun, in order, with spinach or arugula, roasted red pepper, onion (both to taste) and the just-fried egg. Top with the remaining half of the bun. Serve immediately.

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Recipe Source

Adapted from "Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping," by Lara Ferroni (Sasquatch Books, 2013).

Tested by Morgan Jones.

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