Alex and I found a vendor at our local farmers market selling goose eggs! I’ve had chicken eggs, quail eggs and duck eggs…but never goose eggs (still want to find ostrich eggs someday!) I had these two babies sitting in the refrigerator for a few days before I decided I wanted to poach them. I love eggs with a runny yolk, just as long as the white is perfectly cooked. Poaching an egg can seem a little overwhelming when you’ve never done it before, but it’s very easy with a few easy tips.

Poaching an egg…

Get yourself a large pot and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt and a tablespoon of white vinegar (these 2 will help your eggs not fall apart-and don’t worry, your eggs won’t taste like vinegar).

Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (for the goose eggs it took me about 6 minutes for a soft poach). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.

When they’re ready, remove them to some kitchen paper to dry off and a sprinkle of sea salt and freshly ground black pepper.

Bacon Balsamic Vinaigrette

5 slices bacon, chopped

1 shallot, finely chopped

1 teaspoon Dijon mustard

1/4 cup balsamic vinegar

1 teaspoon Swerve Sweetener

Kosher salt and freshly ground black pepper

Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate

Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sweetener and season with salt and pepper, to taste.

To assemble salad…

Servings: 2

Ingredients

2-3 handfuls of organic mixed greens

8 oz. package of fresh goat cheese

handful of my favorite blistered tomatoes

2 poached goose eggs (or 4 chicken eggs)

1 recipe of Bacon Balsamic Vinaigrette from above

Place a nice handful of mixed greens on each plate. Sprinkle cooked bacon, tomatoes and goat cheese on top. Drizzle dressing on salad. Top with poached eggs. Enjoy!