Fried Egg, Pine Mushrooms, White Anchovies & Crispy Kale

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By Team Studio Kitchen

I like the egg for this recipe to be lightly fried, as it is cooked similar to a fried egg but not to the point where it gets crispy anywhere. It really is just an egg set in a fry pan, which gives it such a great emoji style look. Its paired with young nutty flavoured sautéed pine mushrooms, beautifully luxurious white anchovies and crispy kale. There is pickled onion which adds acidity so this breakfast is big on flavour but also light and delicate at the same time.   

White anchovies are sensational on breakfasts and salads and are completely different to tinned anchovies. White anchovies (Spanish ‘boquerones’) are not cured in salt for a long time like their tinned relatives. They are lightly brined and added to vinegar, oil and often herbs or garlic to produce a succulent flesh and a sweet taste. You can pick these up in good delicatessens or food stores. Pine mushrooms are awesome and younger ones are preferred for this dish due to their delicate nutty flavour, seek them out when in season at the market but Swiss browns will work fine if you can’t find them.

Time

0

hour

40

minutes

Degree of Difficulty

Easy

Save

0

Portions

2
servings

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Ingredients

Servings

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½ red onion, finely sliced into rings
½tsp salt flakes
1tsp caster sugar
2tbsp red wine vinegar
10 kale leaves, small, cleaned and dried
400 ml vegetable oil
2 pine mushrooms, stems removed, cleaned and sliced 1/2 thick
100 ml olive oil
50g unsalted butter
2 whole eggs
8 white anchovy filliets
 salt flakes to taste
 black peper, to taste
1

To pickle the onions… Use a mandolin or sharp knife to slice the onions thinly, place the rings into a bowl and add the salt and sugar. Mix well and leave for 10 minutes to pickle. Add the vinegar and reserve for 2 minutes before using.

 

2

For the crispy kale… Pour the vegetable oil into a medium saucepan and place over a medium heat. Heat the oil to 160°C, use a thermometer to accurately check the temperature. Add the kale leaves to the pan one at a time and fry each of them until crispy, this will take a few seconds each leaf. Remove the leaves with tongs and reserve on a tray lined with paper towel to soak up any excess fat. Reserve.

 

3

To cook the mushrooms… Add half of the oil to a nonstick frying pan and heat over medium, add the mushroom slices and a good pinch of salt. Cook the mushrooms for 8 minutes carefully lifting and turning over each slice with tongs. Cook until caramelisation starts to happen on each side of the mushroom. Add the butter and cook for a further 1 minute, remove from the heat and add black pepper. Pour the mushrooms into a dish and reserve.

 

4

For the egg… use paper towel to wipe the saucepan clean and place back onto a low heat, add the remaining oil and crack the eggs into the pan. Keep the eggs separate and heat until the whites start to colour. When the whites are almost opaque turn the heat off and allow the residual heat in the pan to cook the egg to set and heat the yolk. The yolk should be central to the white, bright and still runny. 

 

5

To serve… take two warm plates and use a slice to place the egg in the centre of the plate. Arrange the crispy kale leaves, mushroom slices, anchovy fillets and some pickled onion around the outside edge of the egg leaving the yolk and most of the white fully exposed. 

 

1
0 hours 0 minutes

To pickle the onions… Use a mandolin or sharp knife to slice the onions thinly, place the rings into a bowl and add the salt and sugar. Mix well and leave for 10 minutes to pickle. Add the vinegar and reserve for 2 minutes before using.

2
0 hours 0 minutes

For the crispy kale… Pour the vegetable oil into a medium saucepan and place over a medium heat. Heat the oil to 160°C, use a thermometer to accurately check the temperature. Add the kale leaves to the pan one at a time and fry each of them until crispy, this will take a few seconds each leaf. Remove the leaves with tongs and reserve on a tray lined with paper towel to soak up any excess fat. Reserve.

3
0 hours 0 minutes

To cook the mushrooms… Add half of the oil to a nonstick frying pan and heat over medium, add the mushroom slices and a good pinch of salt. Cook the mushrooms for 8 minutes carefully lifting and turning over each slice with tongs. Cook until caramelisation starts to happen on each side of the mushroom. Add the butter and cook for a further 1 minute, remove from the heat and add black pepper. Pour the mushrooms into a dish and reserve.

4
0 hours 0 minutes

For the egg… use paper towel to wipe the saucepan clean and place back onto a low heat, add the remaining oil and crack the eggs into the pan. Keep the eggs separate and heat until the whites start to colour. When the whites are almost opaque turn the heat off and allow the residual heat in the pan to cook the egg to set and heat the yolk. The yolk should be central to the white, bright and still runny. 

5
0 hours 0 minutes

To serve… take two warm plates and use a slice to place the egg in the centre of the plate. Arrange the crispy kale leaves, mushroom slices, anchovy fillets and some pickled onion around the outside edge of the egg leaving the yolk and most of the white fully exposed.