6 years ago19 views
Mark Hix makes easy over goose egg with caper and lemon crust
The size of a goose egg is slightly daunting maybe but served literally as a main course with a little natural seasoning like capers and lemon it would make the perfect vegetarian or brunch dish.
2 goose eggs
olive or rapeseed oil for frying
For the topping
60g fresh white breadcrumbs, lightly toasted
30g butter, melted
2tbls capers, rinsed, dried and chopped
the finely grated zest of 1 lemon
1tbls chopped parsley
1tbls chopped chives
salt and freshly ground black pepper
Mix all of the ingredients together for the topping and season to taste. Now hopefully you will have a couple of non stick frying pans, if not you will have to cook the eggs individually. Heat the oil in a frying pan and fry the eggs on a low heat for 3-4 minutes, seasoning the white as they are cooking. Flip the eggs over, season and cook for another minute then slide onto warm serving plates and scatter the crust on top.