Crispy soft-poached egg served with broad bean salad and smoked bacon

To prepare the eggs, bring the water, salt and vinegar to a boil in a deep-sided saucepan

Crack the eggs one-by-one into small glasses, making sure they are very cold as this will help them to retain their shape when poaching

Lower the water to a simmer and stir to create a whirlpool. Drop the eggs one-by-one in the middle of the water and cook for 3 minutes. Carefully drain and refresh the eggs in iced water

To prepare the coating for the eggs, cut the pastry into a very fine julienne and keep covered with a slightly damp cloth

Whisk the egg with a pinch of salt and pepper

Drain the eggs and carefully coat each one in the flour, then the egg, and finally the feuille de brick pastry. Heat a deep-fryer to 160°C

To make the vinaigrette, whisk together all of the ingredients until combined. Set aside until needed

Wash the morels very thoroughly in lukewarm water, rinsing out the bowl and washing in fresh water repeatedly until the water runs clear. Dry well on kitchen paper

Heat a frying pan over a medium heat and fry the morels in the oil for 1-2 minutes until liquid starts to seep from them. Crack the garlic clove and add to the pan, season the morels with salt and pepper then add the butter. Fry for a further 2-3 minutes until the morels are cooked, then deglaze the pan with the Madeira and remove from the heat

Dress the broad beans, radishes and frisée with the dressing and finish with the shallots, bacon and parsley. Arrange on serving plates and add the morels

Deep-fry the coated eggs for 2-3 minutes until golden brown and cripsy and serve on top of the salad