Recipe: James Martin's deep fried egg with crispy bacon and frizze salad. isleofman.com Life & Style

HERE is celebrity chef James Martin's recipe for deep fried egg with crispy bacon and frizze salad.

He will cook this dish in the Manx Food Theatre on Sunday at the Isle of Man Food and Drink Festival.

Serves four

Ingredients

For the crispy eggs

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

For the shallot purée

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

For the salad

75g/3oz picked frizze lettuce
10g picked chervil leaves
50g goats cheese
4 x rashers of streaky bacon cooked and cut into lardons
4tbsp olive oil
1tbsp sherry vinegar

Method

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 four of the eggs in the water for exactly five 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 puree 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 top with the top cut off the egg to show the soft centre.