I'm having trouble finding a suitable title for this dish. Maybe I should just call it 'Sesame & Mushroom Deep-fried Eggs'. Anyway it worked out well. I was apprehensive that the mushroom coating on the eggs would somehow disintegrate into the frying oil but it didn't at all. Ingredients For the deep fried egg: 1 x softly boiled egg, peeled 200g mushrooms Oil for frying the mushrooms 1/2 cup fresh breadcrumbs White sesame seeds to coat Oil for deep frying For the salad dressing: 1 tsp sumac Zest and juice of 1/2 a lime 2 tsp olive oil 1 tsp sesame oil 1 tsp honey 1/2 tsp English mustard Salt to taste For the salad: A handful of salad leaves 2 slices of crispy cooked streaky bacon 1x pickled walnut, sliced into rounds and drained well A little chilli sauce (I used sriracha) For the sesame seed soil: 1/2 cup sesame seeds Method To prepare the deep fried egg: Finely chop the mushrooms and fry in a little oil until all moisture is cooked off. Allow to cool. Season the mushrooms with salt, pepper and 1/2 tsp garlic powder. Add the breadcrumbs and mix well. Carefully mould the the mixture around the egg. Roll the coated egg in the sesame seeds. Deep fry for 4 minutes and drain on kitchen paper. To prepare the salad: Place the salad dressing ingredients in a bowl and whisk together. Set aside a little of the dressing Place the salad leaves in the bowl and turn until coated. To make the sesame soil: Dry roast the sesame seeds. Grind using a spice grinder until a fine powder is formed. It should be the consistency of slightly damp fine sand. To plate: Place a heap of salad leaves on a large plate. Scatter with pieces of crispy bacon and place the deep-fried egg on top. Arrange slices of walnut and a few pinches of sesame soil around the salad . Carefully spoon small amounts of the remaining dressing around the salad and drop a dot of chilli sauce in the centre of each.