Serves 4
Pheasant eggs are probably the closest thing I have come across to a gulls egg, although boiling and peeling them proves difficult as the shell just sticks to the white. This is such a simple, tasty and inexpensive dish and quick to knock up at home. You can use duck or chicken livers for this and fresh is always preferable to frozen.
2 large shallots, peeled and finely chopped
1 clove of garlic, peeled and crushed
100g butter
250g fresh chicken or duck livers, cleaned and cut into even-sized chunks
Salt and freshly ground black pepper
4 pheasant eggs
A little olive or rapeseed oil for frying
Thick slices of hot toast to serve
A dash of sherry