Pheasant, Fried Egg and Chips

A seasonal take on ham, egg and chips using breaded pheasant breasts, served with chips, fried eggs, and anchovies.

Comfort Food Meat Main Course Pheasant British

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

37.6g

per serving

150.4 g total

Fat

49.7g

per serving

198.8 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range, lightly beaten

Butter

Unsalted

GrainsCereals

Plain Flour

125

Breadcrumb

Fresh

Meat

piece

Pheasant Breast

Fillets

NutsSeeds

piece

Sea Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

Rapeseed Oil

For frying

500

Vegetable Oil

For deep frying

Seafood

piece

Anchovy

Fillets

Vegetables

piece

Potato

Large floury variety, peeled and cut into 1cm thick chips

tsp

Caper

Method

Fry chips for 6-8 minutes until golden and drain on kitchen paper.

Heat vegetable oil in a deep-fat fryer to 180°C.

Fry pheasant in oil and butter over medium heat until golden-brown.

Dredge breasts in flour, then beaten egg, and finally breadcrumbs.

Flatten pheasant breasts between cling film to 1cm thickness using a mallet.

Top pheasant with eggs, anchovies, and capers and serve with chips.

Fry eggs in oil and butter and season with salt and pepper.