Scrambled smoky duck eggs on sourdough

🥘 Ingredients

• dried chipotle peppers 4
• sourdough bread 4 slices
• lightly salted butter
• olive oil 2 tbsp
• garlic 4 cloves
• green onions 4
• plum tomatoes 4
• duck eggs 6
• Maldon sea salt 1 tsp
• black pepper
• cilantro
• sour cream 4 tbsp

1. 1

   First, place the dried chipotle peppers in a bowl , cover with boiling water and leave to soak for 15 minutes . Then drain, chop into rough chunks and set aside.
2. 2

   Preheat the grill to high. Place the sourdough bread slices under the grill and toast well on both sides. Spread lightly salted butter generously on the toasts and leave them somewhere warm.
3. 3

   Heat up the olive oil in a large frying pan . Add the garlic and green onions and cook lightly on medium-high heat. When they begin to turn golden, add the plum tomatoes and chipotles and cook for a further 1-2 minutes .
4. 4

   Break the duck eggs into a bowl and beat lightly with a fork, adding the Maldon sea salt and some black pepper . Pour the eggs into the frying pan and cook for 20 to 30 seconds, stirring constantly to create runny scrambled eggs.
5. 5

   Put the toasts on serving plates, spoon the eggs on top and sprinkle over the cilantro . Serve immediately, with the sour cream on top or on the side.