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Deep-Fried Soft-Boiled Egg with Mushrooms, Toasted Brioche and Herb Mayonnaise

Indulgent breakfast featuring crispy deep-fried soft-boiled eggs, sautéed wild mushrooms, toasted brioche, and homemade tarragon and parsley mayonnaise.

VegetarianMushroomsBreakfastIndulgentEggs
Estimated Nutrition
Calories
1102.7
kcal / serving
4410.8 kcal total
Carbs
47.3g
per serving
189.2 g total
Fat
103.9g
per serving
415.6 g total
Protein
19.6g
per serving
78.4 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 water
2
tsp
White Wine Vinegar
for mayonnaise
1
tsp
Dijon Mustard
Dairy
5
piece
Egg
free-range
50
g
Butter
2
piece
Egg Yolk
for mayonnaise
GrainsCereals
110
g
Plain Flour
for dredging
200
g
Breadcrumb
fresh
0.5
loaf
Brioche
cut into thick slices
NutsSeeds
1
clove
Garlic
finely chopped
4
tbsp
Parsley
fresh, chopped
2
tbsp
Tarragon
fresh, chopped
1
1
Salt
to taste
1
1
Black Pepper
to taste
OilsFats
500
ml
Vegetable Oil
for deep-frying
1
tbsp
Olive Oil
300
ml
Vegetable Oil
for mayonnaise
Vegetables
1
piece
Shallot
banana variety, finely chopped
300
g
Wild Mushrooms
mixed, torn if large

Method

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