- Serves: 2
- 2 wood pigeon breasts, skin off
- 2 goose eggs
- Sliced sourdough bread for toasting
- Sherry vinegar
Wood pigeon is another indigenous ingredient which this country has ample supply of and although considered feathered game, meat on a pigeon is a dark red colour and has a deep flavour that is not overly gamey. One whole bird is conveniently apt for a meal for one.
I’ve chosen to use goose egg here as they are rich and have a sublime flavour however; if unavailable a duck egg or a good quality hen’s egg will suffice.
There is something incredibly moreish about dipping protein into soft egg yolk and this combined with a nice slice of toast makes for a hearty lunch to suit any occasion.