Duck egg, Pesto & Brie Panini

Soft melty brie wraps around a wholesome duck egg, in this perfectly crispy-crusted panini. Pesto takes it all right over the top.

Prep Time5

Cook Time7

Total Time12

Course: Breakfast

Servings:

Calories: 508kcal

Author: Anna Chesley

Start by frying the duck egg. Leaving the center a little runny makes for an incredible, if slightly messy, sandwich. If you like the yolk to be fully cooked, nicking the yolk with the edge of the shell to break it, can help the yolk to cook more quickly without overcooking the white.
Now build the sandwich. Spread one side of the bread with the pesto. Lay on the duck egg. Cover with the sliced brie. Lightly butter the second piece of bread, and lay it on top of the brie.
If you're using a panini maker, cook according to instructions.
To make this sandwich in a pan, start by greasing the pan well with butter or olive oil, ans warming over medium heat.
When the pan is hot, add the panini. Carefully weight it down just a bit, using a smaller pan, or a plate. It doesn't take much weight to make a good panini, you just want the bread's surface to be as much in contact with the pan as possible to give it that crispy outside. A little bit of weight will do it.
Just as the cheese is barely starting to melt (this takes about 3 minutes for me), go ahead and carefully flip the sandwich. Replace whatever you're using for weight. When the cheese is well melted, and the bottom bread has nicely crisped, the panini is done. This usually takes a little less time than cooking the first side - about 2 minutes for me. Enjoy!