Crispy eggs with a summer salad
- 5 Eggs
- 100g Seasoned breadcrumbs
- 100g Plain flour
- 100g peas
- 100g beans
- 2 sprigs of Tarragon
- 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.
Arrange the salad on a plate and pop the crispy eggs on top. Serve.
Recipe from thehappyegg.co.uk
PICNIC BASKETS FOR SUMMER...
TIME TO PACK A PICNIC WITH THESE SUMMER RECIPES
6 WAYS TO WEATHERPROOF YOUR SUMMER BARBECUE