Poached Goose Egg on a Bed of Pea Greens with Green Garlic Cream
Recipe by Jessica Prentice
½ cup cream or half-and-half
2 stems green garlic, minced
1 large goose egg
1 small, slender leek, sliced into rounds
¼ pound pea greens
2 tablespoons butter
Salt and pepper
Put the cream and green garlic in a very small pot. Heat over low heat until just simmering. Lid the pot, turn off heat, and let the cream infuse while you continue the recipe.
In a small skillet, melt the butter over medium-low heat and add the leek. Sauté, stirring frequently, until the leek collapses. Add the pea greens and sauté, stirring, for a minute, just until they collapse into the leek. Add a pinch of salt and stir.
Crack the goose egg into the skillet over the greens. Pour the green garlic and cream mixture over the egg, and then season the egg generously with salt and pepper. Turn heat to low and put a lid over the skillet. Allow to steam, covered, until the white is completely set, and the yolk just starts to thicken.
Set the skillet on the table and serve, with slices of toast and perhaps some steamed or roasted new potatoes. Use a spatula to cut the egg in half, and share with someone you love. Serves 2.
Variation: Substitute nettles, spinach, or tender sliced asparagus for the pea greens.