Scrambled goose egg, fricassee of girolles à la Provençal

Recipe from: Marco Pierre White, The Guardian

Serves 8
8 goose eggs
Dash of double cream
Salt & fresh black pepper
Fricassee of girolles:
400g fresh girolle mushrooms
1 shallot, finely chopped
1 clove garlic, finely chopped
4 ripe plum tomatoes
Chopped parsley
Olive oil
To garnish:
8 Slices of warm toast

 
1. Blanch the tomatoes in rapidly boiling water for 30 seconds then shock them in cold water to remove the skins. Remove the seeds and dice the flesh about 6mm square.
2. Heat a little olive oil in a pan. Gently sweat the chopped shallot and garlic without colouring. Add the girolle mushrooms and cook until soft. Add the diced tomatoes and chopped parsley, remove from the heat and season with salt and black pepper. Keep somewhere warm while the scrambled egg is prepared.
3. Break the goose eggs into a heat-proof bowl, carefully break up the eggs but don't whisk. Place the bowl over a pan of simmering water and cook the eggs, regularly moving them so they cook evenly. When the eggs have started to set, remove from the heat and stop the cooking by adding a little double cream. Add salt and pepper to taste.
4. Place a slice of warm toast in the centre of a plate, and cover with the scrambled egg. Spoon a little of the mushroom mixture over the scrambled eggs allowing them to fall off on to the plate.

Fried goose egg with broad beans and smoked bacon
Recipe from: Mark Hix, The Independent

 
Serves 4
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.

Poached egg on a bed of asparagus

Poach one goose egg in 1" of boiling water. Serve on a bed of asparagus spears with parmesan garnish with salt and ground black pepper.