Crispy eggs with a summer salad recipe

Recipes

Mat Follas
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Mat Follas gets inventive with eggs. Serve your breadcrumb coated eggs with pan-fried peas, beans and a pinch of tarragon.

5 eggs
100 g Japanese breadcrumbs (you can use normal breadcrumbs if you don’t have Japanese)
100 g plain flour
100 g peas
100 g beans
2 sprigs of tarragon
1 bowl salad (enough salad leaves for 4 plates)

5 eggs
3.5 oz Japanese breadcrumbs (you can use normal breadcrumbs if you don’t have Japanese)
3.5 oz plain flour
3.5 oz peas
3.5 oz beans
2 sprigs of tarragon
1 bowl salad (enough salad leaves for 4 plates)

5 eggs
3.5 oz Japanese breadcrumbs (you can use normal breadcrumbs if you don’t have Japanese)
3.5 oz plain flour
3.5 oz peas
3.5 oz beans
2 sprigs of tarragon
1 bowl salad (enough salad leaves for 4 plates)

Boil 4 eggs in a pan for 3 minutes (from fridge), or 2 minutes (from room temperature).
Remove from the pan. Gently tap the egg to crack the shell, and then place in cold water. After a few minutes in the cold water, peel the shell off (it should come off easily).
Roll the eggs in flour, then whisked egg, then Japanese breadcrumbs.
Fry in vegetable oil at 180C for approx 1 minute until they are browned. You can either do this in a saucepan, or if in a frying pan, gently baste them with the hot oil and turn them every 20 seconds until they are browned and crispy.
Pan fry the peas and beans with a pinch of finely chopped tarragon.
These eggs are crispy on the outside and soft on the inside. To serve: scatter the plate with a selection of salad leaves, then the peas and beans. Slice the eggs in half and place on top

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