Courgette fries with poached egg, wild garlic and brown shrimp butter
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Nut-free
Crispy courgette fries can only be improved by poached eggs and a wild garlic and brown shrimp butter. A seasonal and indulgent brunch for spring.
Ingredients
For the courgette fries
For the wild garlic and brown shrimp butter
- 30g/1oz unsalted butter
- pinch mace
- pinch cayenne pepper
- pinch freshly ground black pepper
- 100g/3½oz brown shrimps
- 1 handful wild garlic, washed
- ½ lemon, juice only
- 2 poached free-range eggs, to serve
Method
To make the courgette fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Add the milk to a medium bowl, and the seasoned flour to a second bowl. Dip the courgette strips into the milk, and then the seasoned flour.
Shake in a sieve to remove excess flour then carefully place into the fryer. Fry until crispy, around 2–3 minutes.
To make the wild garlic and brown shrimp butter, melt the butter in a saucepan. Add the spices and cook for 1 minute.
Add the brown shrimps and warm through for 2 minutes, then add the wild garlic to wilt. Finish with the lemon juice.
To serve, divide the courgette fries between two plates. Top with the poached eggs and spoon over the shrimp butter.
Recipe tips
Fry the courgette fries in batches so you don't overcrowd the fryer.
