Ingredients

• 240 g breadcrumbs
• 200 g pumpkin pulp
• 150 g fresh mushrooms like Champignon
• 4 eggs
• sunflower oil
• mixed salad
• garlic
• balsamic vinegar
• salt
• extra virgin olive oil

Break the eggs in a bowl and, with your hands, remove the yolks, trying to detach all the egg white.
Cover the bottom of 4 aluminum molds with a layer of breadcrumbs, place an egg yolk in each and cover with more breadcrumbs. Let the eggs marinate at room temperature for
at least 3-4 hours (in the fridge for 4-5 hours).
Cut the pumpkin in cubes of 5 mm. Blanch them for 5-6 minutes, then sauté them in a pan with a little extra virgin olive oil, 1 clove of garlic with the peel; once golden, remove them and, in the same pan, sauté the thinly sliced ​​mushrooms, with a little oil and another clove of garlic ..
Pick up Gently breaded yolk at a time, place it on a skimmer and immerse it in sunflower oil at 155-160 ° C for 1 minute: cooking 1 at a time takes 40 seconds (if you fry them together, it takes more than 1 minute). Keep the eggs on the skimmer while they fry. They will be ready when they have a golden and uniform crust. Drain them and place them on kitchen paper.
Season mixed salad with an extra virgin olive oil vinaigrette, a little balsamic vinegar and salt. Add the pumpkin, mushrooms and crispy yolk.
Advice: check the temperature of the oil well: if it is too hot, the egg yolks risk breaking. Therefore, always marinate a few more, just to be safe.

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