Olive Oil Confit Egg Yolks with Wild Mushroom Fricassée and Thyme Crumbs

⏱ 50 min · Serves 4

A restaurant-plate moment you can absolutely pull off at home: egg yolks poached gently in warm olive oil until they turn into molten custard, spooned over a buttery, brandy-splashed wild mushroom fricassée with crisp thyme breadcrumbs. Rich, earthy and quietly show-off.

Per serving: 432 kcal · 10.5g protein · 14.0g carbs · 37.0g fat

Ingredients

• 4 very fresh large eggs (yolks only)
• 300ml mild olive oil (for confit)
• 2 strips lemon peel
• 1 garlic clove, peeled and lightly crushed
• 400g mixed wild mushrooms (girolles, chestnut, oyster, shiitake), torn or halved
• 40g unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely diced
• 1 garlic clove, finely grated
• 2 tbsp brandy or dry sherry
• 100ml double cream
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp chopped flat-leaf parsley
• 50g coarse sourdough breadcrumbs
• 1 tsp thyme leaves
• Flaky sea salt and black pepper
• 4 thick slices sourdough, toasted (optional, to serve)

Method

1. Separate the eggs carefully, keeping each yolk whole in its own small ramekin. Discard or save the whites.
2. Pour the 300ml olive oil into a small saucepan with the lemon peel and crushed garlic clove. Warm gently to 63–65°C — use a thermometer; it should feel barely hot to the finger.
3. Slide the yolks one by one into the oil. Hold the temperature at 63–65°C for 25 minutes, moving the pan on and off the heat as needed. The yolks will set to a soft, custardy jelly.
4. Meanwhile, toast the breadcrumbs in a dry pan with a splash of olive oil, the thyme and a pinch of salt over medium heat for 4–5 minutes until golden and crisp. Tip onto a plate.
5. Heat the 1 tbsp olive oil and half the butter in a wide frying pan over high heat. Add the mushrooms in a single layer, season, and cook undisturbed for 3 minutes until deeply browned, then toss and cook 2 minutes more.
6. Turn the heat down, add the shallot and remaining butter, and cook 2 minutes until softened. Stir in the grated garlic for 30 seconds.
7. Add the brandy and let it bubble away almost completely. Stir in the cream, Dijon and lemon juice and simmer 2 minutes to a glossy, just-clinging sauce. Season, then fold through the parsley.
8. Spoon the fricassée into four warm shallow bowls (over toast, if using). Lift each yolk out of the oil with a slotted spoon, drain briefly on kitchen paper, and set on top.
9. Scatter with the thyme crumbs, finish with flaky salt, cracked pepper and a thread of the lemony confit oil. Break the yolk at the table.