Fried Duck Eggs With Blood Sausage

• 1 pound sourdough bread, roughly torn
• 1 clove garlic
• 2 teaspoons sea salt
• sprig of rosemary, leaves only
• 4 tablespoons extra virgin olive oil
• 5 tablespoons oilve oil
• 11 ounces blood sausage, roughly chopped
• 1/2 cup rosemary sourdough croutons (recipe below)
• 8 free-range eggs
• 1/4 teaspoon red pepper flakes
• 6 tablespoons fruity relish
• 4 tablespoons flat-leaf parsley leaves, roughly chopped, for garnish

1. Preheat the oven to 360F.
2. Place the bread, crusts and all, in a blender or food processor and blitz until you have chunky bread crumbs.
3. Transfer these to a baking sheet.
4. Crush the garlic into a bowl, then rub with the salt to make a paste.
5. Finely chop the rosemary leaves and stir into the paste along with the oil.
6. Drizzle the flavored oil over the bread crumbs and mix well.
7. Bake for 25-35 minutes, until golden.
8. The croutons will keep in an airtight container for a week.

bread, clove garlic, salt, rosemary, extra virgin olive oil, oilve oil, sausage, rosemary sourdough croutons, eggs, red pepper, fruity relish, flatleaf parsley

Taken from www.foodrepublic.com/recipes/fried-duck-eggs-with-blood-sausage-recipe/ (may not work)