Coat the eggs in flour egg and breadcrumbs, deep fry at 180c for 2 minutes, drain.
Fry the bacon until crisp, pop onto a tray.
Whisk all the ingredients together for the dressing add the bacon fat.
In the same pan fry the onions and mushrooms pop onto the tray then in the same pan add the red wine and veal jus and reduce by half.
Add the bacon mushrooms and onions.Dress the frisée in dressing.
To serve, pile the salad leaves onto a platter top with eggs spoon the sauce around.
Coat the eggs in flour egg and breadcrumbs, deep fry at 180c for 2 minutes, drain.
Fry the bacon until crisp, pop onto a tray.
Whisk all the ingredients together for the dressing add the bacon fat.
In the same pan fry the onions and mushrooms pop onto the tray then in the same pan add the red wine and veal jus and reduce by half.
Add the bacon mushrooms and onions.Dress the frisée in dressing.
To serve, pile the salad leaves onto a platter top with eggs spoon the sauce around.
