Duck Egg Narjissiya

Made with fava beans, asparagus, fresh broad beans and halloumi cheese, this Duck Egg Najissiya is my delicious adaptation of an ancient Arabic recipe. It's great for brunch or even dinner.

To quote TasteCooking, whence came my introduction to this recipe, “Narjissiyeh literally means “like narcissus” and refers to a class of dishes made with sunny-side up eggs and fava (broad) beans described in the tenth-century cookbook Kitab al-Tabikh. It is believed the name was given to the dish because of its vibrant green, white, and yellow colors, just like the narcissus (daffodil) flower.” 

Kitab al-Tabikh or Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes) is the name given to three medieval Arabic language cookbooks. The oldest one, written in the 10th century, is credited to Ibn Sayyar al-Warraq, an Iraqi author from Baghdad. According to Wikipedia, “This is the earliest known Arabic cookbook. It contains over 600 recipes, divided into 132 chapters.” There are several translations available.

In case you were wondering, like I was, the very earliest written recipes we are aware of can be found in the Yale Babylonian Collection. Previously thought to contain pharmaceutical formulas, they were decoded by French Assyriologist and gourmet chef Jean Bottero. The three Akkadian tablets, dating to about 1700 BC, revealed, Bottero wrote in a description of his find, “a cuisine of striking richness, refinement, sophistication and artistry, which is surprising from such an early period. Previously we would not have dared to think a cuisine 4,000 years old was so advanced.” Source: The LA Times archive, 1985.

Now that we’ve had our little history lesson, let me tell you that we loved this dish! Some versions have ground meat but I chose to go vegetarian and upped the number of vegetables. If you've never eaten halloumi, it's salty and so good, especially when fried till golden! 

Duck Egg Narjissiya 

I happened to have duck eggs on hand but you can, of course, make this with regular hen’s eggs. Use whatever combination of green spring vegetables you love. Fava beans are traditional but asparagus, green beans, garden peas, young broad beans or even baby spinach will work. This recipe is adapted from one in New York Times Cooking.  It serves two generously for brunch or dinner!

Ingredients

1 cup or 150g fresh or frozen fava beans (I used frozen)

~1 tablespoon olive oil

5 1/3 oz or 150g halloumi

3 oz or 85g fresh asparagus, trimmed

4-5 young broad beans (~ 25g)

3 cloves garlic

2 duck eggs 

Fine sea salt and freshly ground black pepper

Toasted bread, for serving

Method

Drop your fava beans in boiling water and then simmer them for 3-4 minutes. Refresh them in cold water. Pinch the skins off and discard, revealing the lovely green color inside.

Trim the young broad beans and cut them into diagonal pieces. 

Cut the asparagus into diagonal pieces and finely slice the garlic then chop it a little. 

In nonstick frying pan, heat a good drizzle of olive oil over medium flame. Add the slices of halloumi in a single layer. Do not move them around or flip them over until the side down has browned, about 2 minutes. 

Turn them over and cook for another minute until the other side is browned. Transfer to a small plate and set aside.

To the same pan, drizzle in the rest of the olive oil, again over a medium flame. Add the asparagus and young broad beans. Cook, tossing around, just until bright green and glossy, about 2 minutes. 

Sprinkle with fine sea salt and freshly ground black pepper. 

Add fava beans and garlic and continue to cook for another minute or so stirring often. 

Crack the eggs one at a time into a small bowl, then add them to the green vegetables in the pan.

With the tip of the spoon, spread the whites around slightly to ensure they cook evenly. 

Return the browned halloumi slices to the pan, dispersing it evenly over the whites and greens.

Cook until the egg yolks are at your desired level of doneness. We like ours really runny! 

Remove from the heat and serve hot with toast for dipping.

Enjoy!

Welcome to the 14th edition of Alphabet Challenge 2026, brought to you by the letter N. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the N recipes below:

• Beef Stew with Noodles from Karen’s Kitchen Stories
• Chicken Caprese Noodle Salad from A Day in the Life on the Farm
• Duck Egg Narjissiya from Food Lust People Love 
• Grilled Nashville Hot Chicken Tenders from Blogghetti
• Millet Noodle Chowmein from Sizzling Tastebuds
• Naturally Fermented Appam Using Homemade Toddy from Sneha’s Recipe
• Navratan Korma from Mayuri’s Jikoni 
• Nectarine Caprese Salad from Jolene’s Recipe Journal 
• Nutella Oatmeal Cookies from A Messy Kitchen 
• Nutella Rolls from Magical Ingredients 
• Smoky Southwestern Seasoning (No-Salt)  from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing 

C. Traditional Cullen Skink 

D. Coconut Cream Date Caramel 

E. Edamame Summer Salad 

F. Lamb Feta Mint Patties 

G. Ricotta Gnocchi à la Poêle 

H. Hazelnut Vodka 

I. Italian Sausage Stuffed Mini Peppers - this post!

J. Jägersuppe - Hunter's Soup 

K. Easy Chicken Kapama 

L. Easy Lamb Shoulder Roast 

M. Miso Chocolate Cookies 

N. Duck Egg Narjissiya - this post!

To check out the Alphabet Challenges for 2024 and 2025, click here.

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Blistered Padron Pepper Salmon Cream Cheese

This Blistered Padron Pepper Salmon Cream Cheese is the perfect schmear for your bagels, a little bit spicy, a little bit fishy and a whole lot of creamy!

This recipe was created when I had several blistered Padron peppers leftover after a snacky lunch and some cooked salmon leftover from dinner the night before. 

Making a schmear for bagels probably wouldn’t have occurred to me but I had just come across bagels in my nearby supermarket (in the Channel Islands, no less) that claimed to be the real deal. Boiled then baked for that genuine New York chewiness. You know I had to buy a bag if only to say, nope, these are not good; at least I tried.

I don’t know if it’s that I’d been overseas for too many months or if the bagels were really boiled then baked but they were pretty good! And they were excellent with this schmear. 

I am sharing this recipe today because it would be perfect for an Easter weekend brunch and it is better made ahead so the ingredients have time to meld. 

Blistered Padron Pepper Salmon Cream Cheese

I give the amounts I used below but you can use them as a guideline. Have a few more peppers or a little less salmon? The combo will still be delicious. Likewise, this recipe is easily doubled or trebled. 

Ingredients

2 1/2 oz or 70g blistered Padron peppers (I used about 7)

4 1/2 oz or 126g cream cheese

2 1/2 oz or 70g cooked salmon (Mine was pan-fried)

Fine sea salt to taste

Method

Sear the peppers in a hot nonstick skillet until they are blistered. Toss or stir frequently. (This was all the peppers I blistered as part of our snacky lunch. As above in the ingredient list, I used seven for this recipe.) Set aside to cool. 

Put the cream cheese in a bowl and leave to come to room temperature. 

Remove any bones or skin from the salmon and break it into flakes with your clean hands.

Remove the stems and chop the Padron peppers well. 

Add them to the cream cheese and stir until well combined. 

Fold the salmon into the peppery cream cheese.

Add a sprinkle of salt, if needed.

Serve with fresh bagels. Or with crackers. If you don't eat it with a spoon. 

Enjoy! 

Happy Easter to all who celebrate! It’s Sunday FunDay and today we are sharing recipes for Easter that can be made ahead. Many thanks to our host, Wendy from A Day in the Life on the Farm. Check out the links below. 

• Apple Crisp Sweet Strata from A Messy Kitchen
• Asian Pear Slaw from Karen's Kitchen Stories
• Blistered Padron Pepper Salmon Cream Cheese from Food Lust People Love
• Cauliflower Mac and Cheese from A Day in the Life on the Farm
• Cinnamon Sugar Pretzels from Amy's Cooking Adventures
• Lime Pound Cake from Making Miracles
• Pork Tikka Masala from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Salmon Cream Cheese!

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M&M Mini Muffins #MuffinMonday

Small and sweet, these M&M mini muffins are the perfect little bite for brunch, snack or tea time. Watch 24 disappear in no time at all! 

Last month, we hosted a small brunch for our former neighbors who moved last summer. They only moved six blocks away, which seems like nothing in the greater scheme of things but with everyone’s busy lives, we rarely get to see them unless we put something on the calendar. 

I made these muffins along with a crushed pineapple carrot quick bread, cheesy scrambled eggs, crispy bacon and fruit salad. It was lovely to catch up with them and the mini muffins were a hit with their adorable soon-to-be four-year-old, as I was hoping they would be.

You may notice that my M&M baking bits are missing the reds and greens. That is because I needed them to bake Christmas cookies to donate for a senior citizen Christmas party in our neighborhood last year. I couldn’t be bothered to drive to the store so I sat and separated them. The things I'll do to avoid yet another trip to the store!

M&M Mini Muffins

If you don’t have M&M baking bits, you can substitute mini chocolate chips. Or chop a chocolate bar up in pieces. Definitely don't drive to the store just for baking bits. 🤣 🙄

Ingredients for 24 mini muffins:

1 cup or 125g flour

1/4 cup or 50g sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/4 cup or 75g plain Greek yogurt

1/4 cup or 60ml milk

2 tablespoons canola or other light oil, plus extra for greasing the pan

1 teaspoon vanilla extract 

1/2 cup or 85g M&M baking bits

Method

Preheat your oven to 375°F or 190°C and prepare your mini muffin pan by lining it with little paper muffin cups or brushing the inside with oil. 

In large bowl whisk together the flour, sugar, baking powder, baking soda and salt. 

In smaller bowl, whisk together the egg, yogurt, milk, oil and vanilla extract.

Add the wet ingredients to the dry ingredient and fold until just combined then fold in the baking bits.

Divide the batter between your prepared mini muffin cups. 

Bake in the preheated oven about 15-18 minutes or until the muffins are nicely browned and a toothpick inserted comes out clean. 

Leave them to cool for a few minutes then remove them from the pan and cool on a wire rack. 

Enjoy!

It's the last Monday of the month so that means it's Muffin Monday. Time to share muffin recipes! Check out the links below: 

• Blueberry Orange Muffins (egg free) from A Messy Kitchen
• M&M Mini Muffins from Food Lust People Love
• Tahini Coconut Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Cheesy Sausage and Egg Casserole

This cheesy sausage and egg casserole is the perfect make-ahead breakfast or brunch dish that your whole family will love! It rests in the fridge overnight, then baked when ready to serve. 

I was first introduced to a recipe like this a long, long time ago when a Canadian friend gave me a cookbook from home that she loved called The Best of Bridge. It was put together by a group of bridge playing ladies who so enjoyed the food they brought to share on games days that they decided to write a cookbook. 

Their warm and wonderful cookbooks are staples of Canadian culture and are still available today, almost 50 years after the first one was published! In that first book, which I still have and treasure, the breakfast casserole was called Christmas Morning Wife Saver. It called for Canadian bacon, naturally, or you could substitute ham. 

I made some version of it often years ago, sometimes substituting breakfast sausage or cooked crispy bacon instead but somehow it got dropped from the weekend/holiday rotation. Time to bring my rendition back! 

Cheesy Sausage and Egg Casserole

I like to spice things up with the addition of jalapeños but if your family can’t take the heat, feel free to add some chopped green peppers aka bell peppers instead for inside the casserole and to sprinkle on for garnish. I also use the Jimmy Dean “hot” sausage for extra spiciness. Use your favorite. 

Ingredients

1 lb or 450g bulk pork sausage

2 fresh jalapeños

6 large eggs

2 cups or 480ml milk

1 teaspoon mustard powder

1/2 teaspoon salt

6 oz or 170g sliced sandwich bread – about 4-5 slices 

4 oz or 113g extra sharp cheddar, grated

For baking:

2 oz or 56g extra sharp cheddar, grated

Method

In a skillet, brown and crumble sausage; drain and set aside to cool.

Cut the bread into 1/2-inch  or 1cm cubes. I leave the crusts on.  

Cut several round slices of jalapeño to decorate the top before baking, then mince the rest and discard the stems. I leave the seeds and ribs in because we like things spicy but you can discard these if you don’t.  

In a large bowl, beat the eggs. Whisk in the salt and mustard powder. Then add the milk and whisk again. 

Stir in the bread cubes, cheese, cooled sausage and minced jalapeños.

Spoon into a greased 9x13-in or 23x33cm baking dish. Cover snugly with cling film and refrigerate for 8 hours or overnight. 

Remove from the refrigerator 30 minutes before baking and preheat your oven to 350°F or 180°C. 

Top the casserole with the extra grated cheddar and decorate with the reserved jalapeño slices.

Bake, uncovered, for 40 minutes or until a knife inserted in center comes out clean.

Remove the pan from the oven and let the casserole rest for five minutes, before cutting in squares to serve. I like to put out our favorite hot sauce in case anyone wants to add a sprinkle or two. 

Enjoy!

Welcome to the 19th edition of the 2024 Alphabet Challenge, brought to you by the letter S. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the S recipes below:

• Blogghetti: Air Fryer Sausage Balls
• Food Lust People Love: Cheesy Sausage and Egg Casserole
• Karen’s Kitchen Stories: Cold Sesame Noodles
• Mayuri’s Jikoni: Schezwan Sauce
• Sneha’s Recipe: Shami Kebabs
• A Day in the Life on the Farm: Southern Style BBQ Shrimp
• Magical Ingredients: Spanakoparatha
• A Messy Kitchen: Strawberry Mint Spritzers
• Jolene’s Recipe Journal: Summer Squash Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Whiskey Skillet Teriyaki Chicken

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles 

O. Spicy Orange Braised Short Ribs 

P. Homemade Piri Piri Sauce 

Q, Cointreau Glazed Orange Quick Bread 

R. Leek and Lobster Mushroom Risotto 

S. Cheesy Sausage and Egg Casserole - this post!

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Screwmosa Cocktails

Add a little oomph to your next brunch by serving screwmosa cocktails, the delightful offspring of a screwdriver and a mimosa. That’s right orange juice, vodka and sparkling wine!

Screwmosa cocktails should come with a warning, so here it is. These go down toooooooo easy. The bright fresh orange juice tastes like pure sunshine. The sparkling wine tickles your nose and tongue, a party in your mouth. You won’t really taste the vodka, but don’t forget it’s in there!

Screwmosa Cocktails

Ingredients – for 1 Screwmosa Cocktail – serve in a Champagne flute
1 oz or 30ml best quality vodka
2 oz or 60ml chilled fresh squeezed orange juice
3 oz or 90ml chilled brut sparkling wine – or more to top up the glass

Note: One 750ml bottle of sparkling wine holds enough to make eight screwmosa cocktails. To create those eight drinks you will need 8 oz (480ml) vodka and 16 oz (960ml) fresh orange juice.

Method
Add the vodka to your flute, then pour in the orange juice so they mix.

Top up with the brut sparkling wine. I used Prosecco for these but any brut sparkling wine would be delicious.

Enjoy!

This week my Sunday Supper friends are sharing easy drink recipes to celebrate summer. Many thanks to our event manager, Cricket of Cricket's Confections and our host Christie of A Kitchen Hoor's Adventures. Let's get this simple cocktail recipe party started!

Classics with a Twist

• Blackberry Gin Mule by A Kitchen Hoor's Adventures
• Boozy Rootbeer Float 2 Ways by My Life Cookbook
• Frozen Banana Daiquiri by Restless Chipotle
• Frozen Strawberry Daiquiri by A Day in the Life on the Farm
• Pimm’s Cup by Sew You Think You Can Cook
• Spiked Arnold Palmer Cocktails by Hardly A Goddess
• St. Germain Gin and Tonic Cocktail by That Skinny Chick Can Bake

Make Mine a Mocktail

• Dreamsicle Mocktail by The Freshman Cook
• Watermelon Mint Mocktail by Bites of Wellness

Simply Different

• Florida Cider Caipirinha by Gourmet Everyday
• Raspberry Lemon Blush by Our Good Life
• Screwmosa Cocktail by Food Lust People Love
• Skip and Go Naked by Positively Stacey
• Spiked Spa Water by Simple and Savory

Tasty and Tropical

• Blackberry Mojitos by The Chef Next Door
• Fresh Cherry Margaritas by The Crumby Cupcake
• Frozen Peach Margaritas by Pies and Plots
• Perfect Pina Colada by My Imperfect Kitchen
• Pineapple Margaritas by Hezzi-D’s Books and Cooks
• Prickly Pear Margarita by Palatable Pastime
• Strawberry Sunset Lemon Drop by Soulfully Made

Very Vino

• Boozy Watermelon Slushies by Cindy’s Recipes and Writings
• Cantaloupe Wine Slushie by Family Around the Table
• Cava Sangria by Caroline’s Cooking
• Easy Red Wine Sangria with Spiced Peaches by Cricket’s Confections
• Pink Lemonade Sangria by Baking Sense
• Sparkling Chambord Sangria by Books n’ Cooks
• Watermelon Sangria by A Mind Full Mom

For even more inspiration check out these Simple Mixed Drinks for a Refreshing Summer by Sunday Supper Movement.

 
 

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