When you feel the need to indulge.
- 6 free range eggs
- 100 g flour
- 200 g fine breadcrumbs
- 75 ml milk
- 1 l rapeseed oil
- 25 g butter
- 300 g mushrooms/chanterelles (cleaned)
- 4 cloves garlic (finely sliced)
- Half fill a sauce pan of water, bring to a gentle boil. Add 4 eggs, bring back up to a gentle boil. Once the water has begun to boil, time and cook for a further 2-3 minutes, depending on how soft you want the eggs. Allow to rest in the water for a further 5 minutes.
- Take the eggs out of the boiling water and allow cool - to speed this up you can put the eggs into iced water.
- Peel the shell from the egg - be very, very careful not to break the egg. This is a delicate process and takes a little time. Peel away membrane as well as the shell.
- Put the flour onto a plate, the breadcrumbs on another and beat the milk and other two eggs together to make an egg wash.
- Roll the egg gently in the flour, then pass the egg through the egg wash and roll generously in the breadcrumbs. Pass the egg a second time through the egg wash and roll in the breadcrumbs again.
- Heat the whole litre of rapeseed oil in a saucepan.
- Once the oil is hot, deep fry the sliced garlic until it turns golden brown. Once it's golden brown take it out of the pan and drain the deep fried garlic on some kitchen paper, and set aside.
- Gently place the breaded egg one at a time into the hot oil. Turn the egg in the oil once to ensure that all sides are golden brown. This will take about 5 minutes.
- In a separate pan melt the butter, add the mushrooms and sauté the mushrooms. Once cooked, add the sprouts.
- To Serve:
- Spoon some of the sprout and mushroom mix onto a plate and serve with the deep fried egg. Sprinkle some of the delicious deep fried garlic over the egg.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips