Serves 4<br />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. <br />2 large shallots, peeled and finely chopped <br />1 clove of garlic, peeled and crushed <br />100g butter <br />250g fresh chicken or duck livers, cleaned and cut into even-sized chunks <br />Salt and freshly ground black pepper <br />4 pheasant eggs<br />A little olive or rapeseed oil for frying<br />Thick slices of hot toast to serve<br />A dash of sherry
