Deep-fried soft-boiled egg with mushrooms, toasted brioche and herb mayonnaise

For a truly indulgent breakfast, try deep-frying the eggs and making your own tarragon and parsley mayonnaise.

Ingredients

For the deep-fried soft-boiled egg
  • 2 tbsp white wine vinegar
  • 5 free-range eggs
  • 110g/4oz plain flour
  • 200g/7oz fresh breadcrumbs
  • vegetable oil, for deep-frying
  • 50g/1¾oz butter
  • 1 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 300g/10½oz mixed wild mushrooms, torn into pieces if large
  • ½ loaf brioche, cut into thick slices
For the mayonnaise
  • 2 egg yolks
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 300ml/10fl oz vegetable oil
  • 4 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh tarragon
  • salt and freshly ground black pepper

Preparation method

  1. For the deep-fried egg, bring a large saucepan of water to the boil, add the vinegar and a pinch of salt. Boil 4 of the eggs for 5 minutes. Remove the eggs from the saucepan using a slotted spoon, and leave to chill in a bowl of ice-cold water.

  2. Crack the remaining egg into a bowl. Whisk with a pinch of salt and pepper.

  3. Peel the boiled eggs. Prepare a shallow plate of flour and a separate plate of breadcrumbs. Dredge the boiled eggs in the flour, then dip into the beaten egg and roll in the breadcrumbs. Set aside on a tray in the fridge until needed.

  4. Heat the oil in a deep-fat fryer to 180C/350F. Alternatively, pour the oil into a deep, heavy-based pan to a depth of 2cm/¾in and bring to the same temperature on the hob. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  5. Fry the eggs until golden-brown. Remove with a slotted spoon, drain on kitchen paper and season with salt.

  6. Heat a frying pan, add the butter and olive oil. Add the shallot and gently fry for 3 minutes, until just softened. Add the garlic and mushrooms and cook until the mushrooms have released their liquid and are tender. Season with salt and pepper.

  7. Heat a clean frying pan. Lay the brioche in the hot pan and toast each side until golden-brown.

  8. For the mayonnaise, put the egg yolks, vinegar and mustard in a food processor and blend until pale and creamy.

  9. With the motor running, pour in a steady stream of oil until the mayonnaise is thick (you may not need all the oil). Just before serving add the herbs and blend.

  10. To serve, cut a hole in the slices of brioche and sit the eggs in the holes. Dress the plate with mushrooms and mayonnaise.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4