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Deep-Fried Goosnargh Egg with Wild Mushroom, Toasted Brioche and Truffle Mayonnaise

Incredible breakfast of breaded eggs and wild mushrooms served on toasted brioche with homemade truffle mayonnaise and chicken demi-glace.

GourmetMushroomsBreakfastEggsDeep-FriedTruffle
Estimated Nutrition
Calories
1170.5
kcal / serving
4682 kcal total
Carbs
36.5g
per serving
145.8 g total
Fat
105.1g
per serving
420.2 g total
Protein
21.1g
per serving
84.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
White Wine Vinegar
for boiling eggs
2
tsp
White Wine Vinegar
for mayonnaise
1
tsp
Dijon Mustard
4
tbsp
Chicken Demi-Glace
warmed reduced stock
Dairy
5
piece
Egg
free-range
2
piece
Egg
yolks only for mayonnaise
75
g
Butter
Fruits
1
tsp
Lemon Juice
GrainsCereals
110
g
Plain Flour
for dredging
200
g
Breadcrumbs
fresh
4
slice
Brioche
slices approximately 12.5cm long and 5mm thick
NutsSeeds
1
1
Salt
for seasoning
1
1
Black Pepper
freshly ground
1.5
tbsp
Chives
finely chopped
OilsFats
500
ml
Vegetable Oil
for deep frying
300
ml
Rapeseed Oil
Other
1
piece
English Truffle
finely grated
Vegetables
200
g
Wild Mushrooms
cleaned mixed varieties
1
punnet
Pea Shoots
small punnet

Method

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