Egg, bacon and cèpe salad – by Mike Womersley

11 September 2006
Egg, bacon and cèpe salad – by Mike Womersley

(serves one)

For the Madeira sauce (makes enough for 12)
2 shallots, sliced
½ onion, chopped
1 carrot, chopped
1 celery stick, chopped
½ leek, chopped
30g butter
50g dried cèpes, finely ground
200ml sherry vinegar
200ml white wine
100ml Noilly Prat
100-200ml Madeira
2 litres chicken stock
200ml double cream
Salt and pepper

For the salad 1tbs fried croûtons, with a hint of garlic
1 egg, poached
Sea salt
Black pepper
30g cèpes, sautéd in butter
1 slice back bacon, cut into strips and grilled crisp
Mixed salad leaves: pak choi, leaf radish, red mustard leaves
1tbs vinaigrette

MethodTo prepare the sauce, sauté the mirepoix of shallots, onion, carrot, celery and leek in butter. Add ground cèpes and sweat for two minutes. Deglaze with the vinegar and reduce. Add the wine and Noilly Prat and reduce by two-thirds.

Add the Madeira and reduce by half. Add the stock and bouquet garni, simmer for 40 minutes and pass through a chinois. Reduce to the required flavour strength and add double cream. Simmer for five minutes and adjust seasoning.

To assemble, place the croûtons in the centre of the plate with the poached egg on top, and season. Surround with cèpes and bacon and drizzle Madeira sauce around. Toss the salad leaves in vinaigrette and arrange around the edge of the plate.

by Mike Womersley

Photo © Sam Bailey

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