Easy Over Goose Egg with caper and lemon crust

Preparation time: 1 minute Cooking Time: 6 minutes Serves: 2

Difficulty: 1/5

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.

Recipe by Mark Hix

INGREDIENTS

  • 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
  • Finely grated zest of 1 lemon
  • 1tbls chopped parsley
  • 1tbls chopped chives
  • salt and freshly ground black pepper

  • Print Recipe

    METHOD

    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.