On geese eggs and goat cheese

It happens to be that my in-laws (a.k.a. Jan’s parental units) keep geese in their garden. They also keep hens. It also happens to be that a week or so ago, the weather went somewhat nuts and decided to go from below freezing to a balmy 15°C during the day. And so the geese decided it was a good time to lay some eggs. So when Jan passed by to fix their computer, he came back home with two geese eggs.

The first time I ate this kind of egg was also from the in-laws geese, a couple of years ago. I made some scrambled, and I also turned one into a sponge cake. The taste was quite surprising. Strong. Absolutely not what I’m used to. But then I had only eaten chicken eggs and quail eggs before. Not what you’d call strong flavor. So what is one to make when such an egg comes to reside in one’s fridge? Well, today it was an(other) oven omelette. The second egg might turn into cake. Or egg salad. I don’t know yet.

And here is where the goat cheese comes into place. I had one roll of it leftover after making the mushroom & pumpkin Wellington last Saturday, so it has to be used. Today was as good a day as any other, turning our plain oven omelette into something a bit more special.

Oven omelette with goose egg & goat cheese

Oven omelette with goose egg & goat cheese


  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1/2 courgette, diced
  • 3 medium potatoes, peeled (~300 gr)
  • 1 goose egg
  • 100 ml milk
  • 90 gr goats cheese, in 8 slices
  • salt & pepper, to taste


  1. Preheat oven to 180°C.
  2. Bring a pot of salted water to the boil. Add the potatoes (whole) and cook for 8 minutes, until just cooked. Drain and cut in 5-7 mm slices.
  3. Meanwhile, heat oil in a saute pan. Add the garlic and onion and cook until golden, then add the green pepper and cook until just soft. Finally add the courgette and cook until some pieces start to turn golden.
  4. In a bowl, crack the egg (use a knife to crack it open, rather than the side of the bowl). Whisk, add the milk and whisk some more. Season.
  5. In an oven proof dish, mix sliced cooked potatoes and courgette mix. Pour the eggy mixture over it. Then distribute the cheese on top.
  6. Bake in the top half of the oven at 180°C for 20-25 minutes, until egg is set and cheese is melty to golden.

Servings: 2 servings

Nutritional info:

Calories: 491
Protein: 27 gr
Fat: 25 gr
Carbs: 41 gr

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