George Ryle's Peas, Girolles and Crispy Egg

girolle mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more accessible and less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cheaper alternative.

Heat olive oil in a pan over medium heat.

Add girolle mushrooms and a couple of knobs of butter; sauté until they start to color.

Add a handful of fresh peas and a splash of mushroom stock; turn up the heat slightly.

Add a couple more knobs of butter and let it simmer until the butter emulsifies into the stock, creating a shiny sauce.

Finish the sauce with a splash of moscatel vinegar for acidity and balance.

Poach an egg in water with a little vinegar, then transfer it to iced water to cool and harden slightly.

Coat the poached egg in flour, then dip it in egg, and coat with bread crumbs.

Deep-fry the breaded egg at about 180 degrees Celsius for a couple of minutes until golden brown.

Season the fried egg with a pinch of maldon salt as soon as it comes out of the fryer.

Plate the dish by placing the pea and girolle mixture on a plate, topping it with the crispy egg, and garnishing with pea shoots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens