Springtime scrambled goose eggs
Created by Brett Sutton, head chef and owner of The White Post
A couple of things that scream seasonality when geese come into lay is the lovely wild garlic, which can be found in many hedgerows around the UK (we forage for ours but these days there’s some fab delicatessens and great fruit and veg shops selling it); and of course asparagus, which really comes into its own in May, but we can actually get it is as early March now. So just as the goose eggs come back around, these other spring flavours provide the perfect match. Topped with the beautiful texture and flavour of gremolata, this makes a rather special dish for breakfast or brunch.
What you’ll need
For the scrambled eggs:
2 Dabbling Free free range goose eggs
50ml double cream
Salt and pepper
For the asparagus:
10 spears of asparagus
10 pieces of thinly sliced pancetta
For the gremolata:
15-20 wild garlic leaves, well washed
2 slices of crusty bread, around 100g
1 lemon, finely zested
1 clove of garlic
Salt and pepper
Let’s get cooking
Pre-heat your oven to 180 C (gas mark 6).
Prepare the gremolata by blitzing the bread down to a fine crumb in a food processor, then add in the garlic clove, wild garlic and lemon. Pulse blitz for a further 10 seconds, season with the salt and pepper, then place to one side until required later.
For the asparagus, snap off the woody stem and then blanch in boiling salted water for 30 seconds. Refresh in cold water, dry well with a kitchen towel, then wrap from the stalk end up towards the spear end with the pancetta. Place on an oven proof dish and cook for 5-6 minutes until the pancetta is cooked.
In a small mixing bowl, crack in the two goose eggs, season well and whisk until fully combined. In a heavy-based non-stick frying pan, over a gentle heat, place in the butter, allow to gently melt before adding in the goose egg mix and start to cook, gently stirring with a wooden spoon or rubber ended spatula. Keep stirring until lovely and soft, then remove from the heat immediately and stir in the cream. Season again to taste, then on a warm plate place the scrambled goose egg, top with the asparagus and then liberally sprinkle on the wild garlic gremolata mix to finish.
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