Ingredients
For the deep-fried egg
3 tbsp plain flour1 free-range egg, beaten, plus 1 free-range egg, boiled for 7-8 minutes, peeled
55g/2oz breadcrumbs
vegetable oil for deep frying
For the poached celery
3 celery sticks, peeled, cut in half
100ml/3½oz vegetable stock
½ lemon, juice only
25g/1 oz cold butter, diced
salt and freshly ground black pepper
Method
1. Sprinkle the flour and breadcrumbs onto separate plates. Beat the egg in a bowl. Dredge the boiled egg first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs. Shake off any excess, then repeat the process.
2. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the coated egg for 3-4 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and set aside on kitchen paper to drain.
3. Meanwhile, for the poached celery, boil the celery in the vegetable stock for 5-7 minutes, then drain well, reserving the stock.
4. Return the stock to the same saucepan and bring to the boil. Whisk in the lemon juice and butter and season, to taste, with salt and freshly ground black pepper.
5. To serve, spoon the poached celery onto a serving plate with the deep-fried egg alongside. Spoon the sauce around the edge of the plate.
