Fried goose egg with broad beans and smoked bacon
Friday 27 June 2008
Goose eggs are starting to appear in specialist shops and supermarkets, thanks to Clarence Court's special egg collections (available in Waitrose). A goose egg is at least double the size of a duck egg, so it's a meal in itself. You can create lots of interesting dishes with them. Try scattering shrimps and samphire over one, or spice one up with some chorizo.
4 goose eggs
100g smoked bacon cut into rough 1/2cm cubes or use cubed pancetta
250-300g broad beans, podded
A couple of tablespoons of olive oil
A couple of good knobs of butter
Salt and freshly ground black pepper
Cook the beans in boiling salted water for 2-4 minutes until tender, depending on their size, then drain and leave to cool. You can shell any large ones if you wish. Melt a little oil in a small frying pan and gently cook the pieces of bacon for 3-4 minutes without colouring them too much. Meanwhile, gently fry the goose eggs in a little of the olive oil – you may have to do this in batches depending on how many frying pans you have in your cupboard. They will take a lot longer than duck eggs because of their size so a low heat is required.
To serve, add the broad beans and the butter to the bacon and warm through for a couple of minutes. Transfer the eggs to warmed serving plates and spoon the beans around.
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