The first egg dish, besides my breakfast, turned out to be completely different than anything I wrote about earlier. A country dish emerged. We made a porridge of romaine lettuce and black leg ham and served it with the slow-cooked goose egg yolk, wrapped and then broiled in Iberian Black Leg Ham fat. Simple, just ham and eggs with a bit of grassy bitterness from the lettuce and a few drops of lemon juice to cut the richness. This is a dish to serve two, maybe more people. Present it tableside and then serve onto smaller plates. The texture of the slow-cooked goose egg yolk is like a runny fudge which enriches the porridge-like consistency of the romaine. The dish is rich and decadent and carries the flavor of the ham, something we wanted to highlight.
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