Preheat oven to 350.
Cut vegetables finely. In an oven-proof skillet, cook on medium heat in most of the duck fat until carmelization begins (~10 minutes).
Add garlic and thyme. Cook garlic in a fat (more duck, bacon, or olive) for one minute (do not fully cook). Stir around. Add thyme.
Crack eggs (whole yolks, not beaten, broken or scrambled) on top of vegetables. Season eggs with salt and pepper. Immediately place skillet in hot oven and cook till eggs are desired consistency. Approximately 6-7 minutes, depending on height of vegetables the eggs are resting on.
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 444 (67%)|
|Amt Per Serving||% DV|
|Total Fat 49.3g||66 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 1288.2mg||396 %|
|Sodium 504.3mg||17 %|
|Potassium 821.2mg||22 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 12.4g|
|Protein 39.6g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 659
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