Deep-fried Goosnargh egg with wild mushroom, toasted brioche and truffle mayonnaise

This incredible breakfast of fried breaded eggs and mushrooms will certainly make an impression. Go on. It's Christmas.


For the deep-fried egg

For the truffle mayonnaise

For the wild mushrooms and brioche

To serve

  • 1 small punnet pea shoots
  • 4 tbsp chicken demi-glace, warmed (200ml/7floz chicken stock simmered over a low heat until reduced to 4 tbsp)