Fried Goose Egg with Caper & Lemon Crust

preparation 5
cook time 5min
Serves 2

Ingredients Method

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

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.

SERVE THIS WITH...

Courgette Pancakes with Crispy Bacon & Poached Eggs

Time 20 minutes

Time Serves 4

Herby Potato Hash Browns with Eggs & Mackerel

Time 15 minutes

Time Serves 4

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.