“Dolorous Edd made the trek to the kitchens and soon was back with a tankard of brown ale and a covered platter. Under the lid Jon discovered three duck’s eggs fried in drippings, a strip of bacon, two sausages, a blood pudding, and half a loaf of bread still warm from the oven.” (Dance with Dragons)
Jon Snow’s Breakfast
Our Thoughts:
Duck Eggs are delightful.
This is a fairly straightforward breakfast, but one that is unmistakably Northern. Each element of the meal, from the black pudding to the dark ale is heavy, packed with the calories necessary to keep warm and alive on The Wall. The duck eggs are gooey and rich, pairing especially well with the bacon and black pudding, such that despite not being brothers of the Night’s Watch, we cleaned our plates completely.
All in all, we vote this an ideal breakfast if you have planned a day of snowshoeing, winter lumberjacking, or sword fighting in the snow for several hours on end.
Make it at Home
Ingredients:
- bacon
- black pudding
- sausages
- Duck Eggs (chicken eggs may be substituted, but the duck eggs are phenomenal)
- fresh bread (I recommend the Oatbread)
- brown ale (optional)
wow!!!
Amazing. I weigh 5 pounds more than I did before reading this entry… ;-)
You guys really need to set up some sort of generic shopping guide. It’s not really fair to say “chicken eggs may be substituted, but the duck eggs are phenomenal” and not mention how to find them. Because I live in the Upper Midwest –
some great seasonal Farmer’s markets *and* a local food co-op that runs year-round, but I have never seen duck eggs offered for sale. And duckeggs.com offers 18 eggs for only $54!
Try ethnic food markets.
I don’t know how diverse your particular area is, but where I live they are available at many Asian and Mexican markets for much less than 54$/18.
You might also try asking some of the egg sellers at the Farmer’s Markets, sometimes they have a connection to someone who does sell duck eggs and may be able to point you in the right direction.
i got mine for 3 dollars a dozen from a donkey farm in west texas haha
Where I live in the UK, loads of local farms sell duck & goose eggs. They also sell them very reasonably priced in Costco.
My kind of breakfast!
I’m really excited for you guys about the upcoming book. What a fun gift it’ll make!
I have a few friends coming over for dinner soon and I wanted to plan a rich autumnal menu. I plan on incorporating at least one or two items from your recipe list. So far, I’m considering the Creamy Chestnut Soup, Fiddleheads, maybe your Medieval Lamb Meatballs. Definitely going to refer to your Old Bear Spiced Wine instructions. Yum!
Oh geeze, I wonder what the cholesterol count is there. Sounds yummy, though.
Dietary cholesterol has no effect on the cholesterol in your body, so eat away.
This looks like a wonderful breakfast but I’m not sure about the black pudding. I tried it in Stockport, England back in the ’90s but wasn’t really impressed. Guess I’ll have to try it again to see if my taste buds have changed. (Still not ready to try Haggis again though!) There are lots of ducks on the golf course lake behind my house…wonder if they’ll give up any eggs – if there are even any out there!
Is black pudding the same as blood pudding? If so no thanks. I’ve tried it a few times and am just not a fan. But the rest looks absolutely amazing! I’m making the Oatbread this weekend! I’ve got a baking itch. I live in Salt Lake City and the urban farmer movment is strong here so there are lots of random people who raise different types of fowl and sell the eggs.
Is there a recipe for black pudding? I’m a fan!
It’s coming! We love black pudding here at the Inn!
Howcan I tell you girls how much I appreciate you and love you both! Well done. Well done!
oh…btw…I just bought your book. Makes me giddy all over….
Aw, thanks, Dan! :D Knowing that other fans approve of and appreciate the cookbook is what keeps me cooking!
I await your black puddin’ recipe with bated breath.
I’d love to try making some. It’s my favorite breakfast meat!
Well…I am a big bacon fan…but I am also Scottish!!! And I love my Black Pudding! Expensive, it is, and that’s why, when I go off Grid to my self sustaining Medieval village we are building, I would love to make some. Your book is going to enjoy great success, by the way, and I want to commend you again. It will greatly aid the re-enactment community, and I am grateful for that. We already do much of what is in the book, but it has taken years of study. It is wonderful that the ‘common’ folk now have access to those incredible recipes. I wanted you to add one to this Blog.
Simmer a bottle of red wine, and melt a cup of honey into the warm wine…keep simmering and add some ground ginger. bout a spoonful. Then after it is a thick syrup, pour it over some sour dough bread, or grain bread.Add a sprinkle of fresh ground ginger…I swear you will think you are eating Manna.!!
Cheers
Dan