Ingredients

• 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
• 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

Directions

• 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.
• Crack the remaining egg into a bowl. Whisk with a pinch of salt and pepper.
• 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.
• 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.)
• Fry the eggs until golden-brown. Remove with a slotted spoon
• drain on kitchen paper and season with salt.
• 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.
• Heat a clean frying pan. Lay the brioche in the hot pan and toast each side until golden-brown.
• For the mayonnaise
• put the egg yolks
• vinegar and mustard in a food processor and blend until pale and creamy.
• 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.
• To serve
• cut a hole in the slices of brioche and sit the eggs in the holes. Dress the plate with mushrooms and mayonnaise.