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

Indulgent brunch featuring soft-boiled breaded eggs, sautéed wild mushrooms, fresh brioche, and a homemade truffle and dill mayonnaise.

VegetarianFrenchMushroomsIndulgentBrunch
Estimated Nutrition
Calories
1106.3
kcal / serving
4425.2 kcal total
Carbs
35.7g
per serving
142.8 g total
Fat
98.9g
per serving
395.4 g total
Protein
20.4g
per serving
81.6 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
Dairy
5
piece
Egg
free-range
50
g
Butter
2
piece
Egg Yolk
free-range
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
2
tbsp
Dill
finely chopped
4
tbsp
Dill
finely chopped, for mayonnaise
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
1
piece
Vegetable Oil
for deep frying
1
tbsp
Olive Oil
300
ml
Vegetable Oil
for mayonnaise
Other
1
piece
Black Truffle
fresh, shaved to taste
Vegetables
1
piece
Banana Shallot
finely chopped
300
g
Mixed Wild Mushrooms
torn into pieces if large

Method

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