James Martin serves up toasted brioche with deep fried soft boiled egg and wild mushrooms served with mayonnaise on Christmas Kitchen.

James says: “For a truly indulgent breakfast, try deep-frying the eggs and making your own tarragon and parsley mayonnaise.”

The ingredients for the deep-fried soft-boiled egg: 2 tbsp white wine vinegar, 5 free-range eggs, 110g plain flour, 200g fresh breadcrumbs, vegetable oil, for deep-frying, 50g butter, 1 tbsp olive oil, 1 banana shallot, finely chopped, 1 garlic clove, finely chopped, 300g mixed wild mushrooms, torn into pieces if large and ½ loaf brioche, cut into thick slices.

For the mayonnaise: 2 egg yolks, 2 tsp white wine vinegar, 1 tsp Dijon mustard, 300ml vegetable oil, 4 tbsp chopped fresh parsley, 2 tbsp chopped fresh tarragon and salt and freshly ground black pepper.