Scrambled goose egg, fricassee of girolles à la Provençal

Serves 8

8 goose eggs
Dash of double cream
Salt & fresh black pepper

Fricassee of girolles:

400g fresh girolle mushrooms
1 shallot, finely chopped
1 clove garlic, finely chopped
4 ripe plum tomatoes
Chopped parsley
Olive oil

To garnish:

8 Slices of warm toast

1 Blanch the tomatoes in rapidly boiling water for 30 seconds then shock them in cold water to remove the skins. Remove the seeds and dice the flesh about 6mm square.

2 Heat a little olive oil in a pan. Gently sweat the chopped shallot and garlic without colouring. Add the girolle mushrooms and cook until soft. Add the diced tomatoes and chopped parsley, remove from the heat and season with salt and black pepper. Keep somewhere warm while the scrambled egg is prepared.

3 Break the goose eggs into a heat-proof bowl, carefully break up the eggs but don't whisk. Place the bowl over a pan of simmering water and cook the eggs, regularly moving them so they cook evenly. When the eggs have started to set, remove from the heat and stop the cooking by adding a little double cream. Add salt and pepper to taste.

4 Place a slice of warm toast in the centre of a plate, and cover with the scrambled egg. Spoon a little of the mushroom mixture over the scrambled eggs allowing them to fall off on to the plate.