This would have been a pretty routine Sunday breakfast except for the goose eggs.

Picture below: A young comparison shopper, who then moved on, giving me an opening.

I’ve never tasted a goose egg, so when I spotted [just one] at a stall in the Greenmarket on Saturday, I was happy to learn that the farmer had more. One of them ended up on each of our plates at breakfast the next day, in the space where there would normally have been 3 chicken eggs. That’s a 6-inch teaspoon in the picture below.

The first thing about goose eggs is that they take more than just a gentle tap on the side of the pan to crack open (on my first try I messed up the yoke, and the second, almost).

The second thing about goose eggs is they’re delicious, and not all funky.

• the ingredients for the meal were 2 goose eggs from Quattro’s Game & Poultry Farm, smoked bacon from Flying Pigs Farm, dried golden habanada pepper (from fresh peppers purchased last summer from Norwich Meadows Farm), Tellicherry pepper, Maldon salt, lovage from Two Guys from Woodbridge, baby leek from Norwich Meadows Farm, Gotham Greens Rooftop packaged basil and Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, olive oil, Kerrygold butter, and lightly-toasted sourdough bread (rye flour, sunflower and flax seeds) from Hawthorne Valley
• the music was Haydn’s ‘Stabat Mater’, The English Concert and Choir, directed by  Trevor Pinnock