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Deep-fried eggs with mushroom saladThe Globe and Mail

I love eggs, mushrooms and anything deep-fried. Here is my perfect combination.

Servings: 6

Ready Time: 45 minutes


7 eggs

4 tbsp olive oil

2 tbsp butter

1 lb (500 g) mixed mushrooms, torn into 1-inch pieces

1 tsp chopped garlic

2 tbsp balsamic vinegar

Salt and freshly ground pepper

6 cups mixed greens

2 tbsp finely chopped green onions

Vegetable oil for frying

3/4 cup all-purpose flour

1 cup panko


Bring pot of salted water to boil and add 6 eggs. Boil for 5 minutes then remove eggs from hot water immediately and plunge into an ice-water bath. Let rest for 5 minutes. Crack shells and carefully remove. Reserve eggs.

Heat 2 tbsp olive oil in skillet over high heat. Add butter and then mushrooms and sauté until they start to lose their juices, about 5 minutes. Add garlic and sauté for 2 more minutes or until juices fully evaporate. Add balsamic and season with salt and pepper.

Toss greens and green onions with remaining 2 tbsp olive oil and season with salt. Divide onto 6 plates and top with mushrooms.

Heat enough vegetable oil to reach 2 inches in depth in pot over high heat. Beat remaining egg with a little salt. Roll each cooled egg in flour, shaking off excess. Dip each in egg mixture and roll in panko to coat. Reserve on a plate.

Add eggs to oil, working in batches, and fry for 1 minute or until panko is crisp. Remove from oil and sprinkle lightly with salt. Immediately add to salad, cut in half just before serving.