Sunday, 24 April 2011

Goose Egg Omelette

Goose Egg Omelette

Goose Egg Omelette with Focaccia and Cherry Tomatoes

The neighbour in Norfolk had goose eggs for sale so we decided to get a few and make a delicious omelette for breakfast. The texture was spongy but light and the omolette was extremely filling. We had a few fried tomatoes at the side, which added moisture. Next time I will try cooking them in the dish.

2 goose eggs, whisked
Knob of butter
Sea salt and black pepper
½ garlic clove, thinly sliced
2 leaves lemon balm
3 sticks of chives
Handful parsley, chopped
1 sprig rosemary
1 sprig thyme

P: A few slices of smoked salmon

Heat butter in a non-sick frying pan. Season the eggs and add to the pan. Cook over a medium heat. When egg is almost completely cooked but still slightly runny on top sprinkle over the chopped herbs and garlic and fold in the sides. Quickly turn over the omelette for one minute to seal the sides.

I served mine with yesterday’s focaccia and a few fried cherry tomatoes.

P: Add a few slices of smoked salmon.

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