Blueberries and Duck eggs

I've got both today. I'm still thinking about what to do with them.





Eventually I did figure something out. We needed to eat something for dinner tonight. I thought I'd use those lovely duck eggs my Mother-in-Law gave us. So here's what I made:

Duck egg Omelettes with fresh Garden Pesto, Spinach and Goat Feta.



I started here, in the garden, with my basil.



Then I cut off all it's leaves.....muah ha ha ha ha. Well, I left a couple, but not many.



Then I got all these lovely things together for some delicious Pesto.



Then I whirred them all together in the food processor. It smelled divine!



Then I took these, lovely, fresh duck eggs, and mixed them up with a little whole milk and some salt and pepper.



I'll spare you the poorly lit shots of me actually cooking them, and flipping them with one good flick of the wrist. Although it was mighty impressive, I must say.

Anyway, they turned out like this:



Please excuse the side dish. I like to call that "Haven't gone grocery shopping salad" or Romaine lettuce with chick peas, extravagant!

I used a very hot non-stick skillet, and no oil.

And here is the recipe:

Garden Pesto:

2 cups fresh Basil leaves (packed)
1/3 cup pine nuts (roasted)
2 cloves garlic
1/3 cup grated Parmesan cheese
1/4 cup extra virgin olive oil

1. Put everything, except oil, into food processor.
2. Whir until chopped very fine.
3. While mixer is running, add oil until combined.
4. Store in tightly sealed container and consume as soon as possible (3-4 days) or freeze in small batches for future use.