Recipe: Deep-Fried Egg with Crispy Bacon & Frisée Salad - Chef James Martin


Deep-Fried Egg with Crispy Bacon & Mesclun Salad

Deep-Fried Egg with Crispy Bacon & Frisée Salad
(Recipe by Celebrity Chef James Martin - reproduced with permission from BBC Lifestyle)

Ingredients for the Crispy Eggs

5 free-range eggs
2 tbsp white wine vinegar
salt and freshly ground black pepper
110g/4oz plain flour
200g/7oz fresh breadcrumbs
3 liters vegetable oil, for deep frying

Ingredients for the Shallot Purée

150g/5oz shallots (about 4 large shallots), finely chopped
2 garlic cloves, finely chopped
400ml red wine
salt and freshly ground black pepper

Ingredients for the Frisée Salad

75g/3oz picked frisée lettuce
10g picked chervil leaves
4 rashers of streaky bacon
4 tbsp olive oil
1 tbsp sherry vinegar 


1)  For the crispy egg, bring a large pot of water to the boil. Add the vinegar and a pinch of salt. Set a bowl of ice water alongside.

2) Boil 4 of the eggs in the water for exactly 5 minutes, then remove from the pan using a slotted spoon and chill in the ice water.

3) Crack the remaining egg into a bowl. Whisk and add a pinch of salt and freshly ground black pepper.

4) Sprinkle the flour and breadcrumbs into two separate shallow dishes and season with salt and freshly ground black pepper.

5) Peel the cooled boiled eggs. Dredge each one first in the flour, then dip it in the whisked egg, then roll it in the breadcrumbs until completely coated. Chill in the fridge.

6) Meanwhile, for the shallot purée, bring the shallots, garlic and red wine to a gentle simmer in pan. Simmer until the shallots are tender and the liquid has reduced.

7) Transfer the mixture to a food processor and blend to a smooth purée and season to taste.

8) Just before serving, heat the oil in a deep fat fryer to 180C/350F. Roll the chilled, coated eggs in more breadcrumbs, then deep-fry until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Sprinkle with salt.

9) To serve, place a spoonful of shallot purée into the centre of each of four serving plates. Dress the salad with chervil and the bacon lardons and add onto the puree and serve the egg on the top with the top cut off the egg to show the soft centre.

Tips from the chef: 

1) Adding vinegar to the water used to boil the eggs helps to prevent the eggs from bouncing around and cracking.

2) Exercise care when peeling the cooled eggs. The eggs are still quite soft in the middle so be careful not to break the white while peeling.

Watch James Martin Digs Deep every Saturday at 8.00pm only on BBC Lifestyle (StarHub Ch. 432)