4 goose eggs
100 grams smoked bacon cut into rough 1/2cm cubes
250-300 grams 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 coloring 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.
To serve, add the broad beans and the butter to the bacon and warm through for a couple of minutes. Transfer the eggs to warmed serving plates and spoon the beans around.
courtesy of: Mark Hix, The Independent, 191 Marsh Wall
London E14 9RS, UK, +44 (0)20 7005 2000 / June 27, 2008