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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