By Seth Fera-Schanes
It was an early Saturday morning and I headed out to the Union Square Farmers Market. Spring produce is just starting to filter in but there is an abundance of different types of eggs. The large Goose eggs naturally caught my attention and at only $4 each they were practically a steal….I bought two and decided to put together a breakfast sandwich using ingredients found at the market.
A Goose egg tastes similar to a chicken egg. However, they are the size of two extra large chicken eggs and the large yolk really stands out. I paired the egg with Finnish Ruis (Rye) bread. This dense, chewy bread is delicious and I usually pick some up from the Nordic Bread stall. It is also a perfect accompaniment for the large egg to sop up all the yolk.
To round out the sandwich, I included a slice of prosciutto which added a nice salty element and then just a little smear of fresh ricotta cheese for that mild creamy flavor.
At the end of the day, could I have used a chicken egg, regular rye bread, cheese and forgo the cured Italian ham? Well, yes. But then I couldn’t say I made a sweet Goose egg breakfast sandwich and where is the fun in that?
Serving Size: 1 sandwich
Prep Time: 3 minutes
Cooking Time: 5 minutes
Total Time: 8 minutes
1 Goose Egg
1 Small Round of Finnish Ruis Bread
1 tbsp Ricotta cheese
1 slice Prosciutto di Parma
Salt and Pepper
In a small frying pan over medium to low heat add a little olive oil (and butter if desired.)
Crack egg and cook for 3-5 minutes. You can either do a sunny side up egg or over easy.
Add a little salt and pepper to taste.
Cut Finnish Ruis (Rye) bread in half and smear with a little ricotta cheese. Add with a slice of prosciutto and then carefully lay egg on top.