Photo: Andrew Ridley
Deep-fried Goosnargh egg with wild mushroom, toasted brioche and truffle mayonnaise
19 ingredients
30 min + 1 hr
Serves 4
openrecipes
This incredible breakfast of fried breaded eggs and mushrooms will certainly make an impression. Go on. It's Christmas.
Estimated Nutrition (whole recipe, rough)
959
Calories
54g
Protein
36g
Fat
104g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
| Truffle | not in our table | 0 |
| Brioche | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp white wine vinegar
- 5 free-range eggs
- salt and freshly ground black pepper
- 110g/4oz plain flour
- 200g/7oz fresh breadcrumbs
- , for deep frying vegetable oil
- 2 free-range eggs
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 300ml/10fl oz rapeseed oil
- 1 tsp lemon juice
- 1 English truffle
- , to taste sea salt
- 75g/3oz butter
- 4 slices of brioche
- 200g/7oz mixed wild mushrooms
- 1½ tbsp finely chopped chives
- 1 small punnet pea shoots
- 4 tbsp chicken demi-glace, warmed (200ml/7floz chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes