Mash, Sobrasada & Egg

From chef Oriol Rovira at Els Casals in Catalonia.

4 eggs (goose eggs specified)
1 tblsp EVOO
750 gr potatoes
350 gr butter
maldon sea salt
100 gr sobrasada
4-5 cubes quince paste
chervil
honey

1. peel the potatoes and cut into pieces; boil until soft then drain; season with salt, add butter and beat until they are the right texture
2. heat sobrasada in the oven
3. pour EVOO into a small, deep non-stick pan and heat until it smokes
4. carefully add the egg and fry until just turning brown
5. to serve, arrange the mash on a small plate, with a an indenture to hold the egg
6. place egg in the indenture, add some sobrasada on the side, with the quince and chervil; drizzle a bit of honey near the sobrasada