Poach 4
freshly laid organic eggs. Plunge into chilled water. Drain and dry. Roll in
flour, beaten egg. Coat with bread crumbs. Refrigerate.
Trim and
slice 400gms of local slippery jacks and pine mushrooms. Melt 150gms of butter
in a pan, add a clove of finely diced organic garlic. Cook to soften. Add
mushrooms and toss. Add additional butter as necessary. Season well. Add finely
chopped French tarragon. Deep fry the eggs two at a time in vegetable oil until
crumbs are golden brown. Drain eggs on kitchen paper and hold in a moderate
oven 165ºC whilst frying remainder. Spoon a little of the mushrooms on each
plate and top with a crisp egg, add a slice of Istra prosciutto perhaps.
