Crispy eggs with a summer salad recipe
Mat Follas gets inventive with eggs. Serve your breadcrumb coated eggs with pan-fried peas, beans and a pinch of tarragon.
Ingredients
- 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)
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- 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
Recipe provided by The Happy Egg Company
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