Fried Goose Egg with Caper & Lemon Crust
5 prep, 5min cook
Serves 2
Ingredients
60g fresh white breadcrumbs, lightly toasted
30g butter, melted
2 tbsps capers, rinsed, dried and chopped
Zest of 1 lemon, finely grated
1 tbsp parsley, chopped
1 tbsp chives, chopped
Sea salt and freshly ground black pepper
2 goose eggs
Rapeseed oil, for frying
Method
Mix the breadcrumbs, butter, capers, lemon and herbs together and season to taste, then set aside.
Heat a few tablespoons of oil in 2 non-stick frying pans and fry the eggs separately over 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.
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