Toast the fresh breadcrumbs under the grill. Make a batter by whipping the egg lightly with a little water, then gradually mix in the flour. Flavour with pepper and salt and leave for 20 minutes for the flour to swell. Clean the puffball (it is usually unnecessary to peel it), then cut into slices about 5 mm (¼ in) thick. Dip first in the batter and then in the breadcrumbs and fry in the fat created by frying the bacon, until they are a lovely, golden brown. Serve with bacon, for breakfast.
This is a very traditional recipe, enhanced by Jacqui Hurst’s idea of the toasted breadcrumbs.
© 1986 All rights reserved. Published by Macmillan.