You are here

Mark Hix's Easy Over Goose Egg With Caper And Lemon Crust

Lynxfood's picture
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 non-meat lunch or brunch dish.
  Goose eggs 2 Large
  Olive oil/Rapeseed oil 1 Tablespoon (for frying)
  Fresh white breadcrumbs 60 Gram, lightly toasted (For the topping)
  Butter 30 Gram, melted (For the topping)
  Capers 2 Tablespoon, rinsed, dried, chopped (For the topping)
  Lemon zest 1 Tablespoon (For the topping)
  Parsley 1 Tablespoon, chopped (For the topping)
  Chives 1 Tablespoon, chopped (For the topping)
  Salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)

1. Mix all of the ingredients together for the topping and season to taste.

2. 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.
3. Flip the eggs over, season and cook for another minute.

4. Slide onto warm serving plates.
4. Scatter the crust on top.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
Average: 4.7 (2 votes)