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For the dressing:
For the crispy eggs:
For the salad:
- Add all the dressing ingredients to a jar and shake well to combine. Set aside.
- Half-fill a wide pan with boiling salted water. Bring it to a light simmer over a medium heat.
- Crack one of the eggs into a cup or saucer, then gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. Depending on the size of the eggs, a really soft poached egg should take around two minutes and a medium one will need four.
- To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft for your liking, put it back and give the eggs one minute longer. Ideally for this recipe, they should be runny inside, but with outsides firm enough to be handled.
- Once the eggs are ready, use a slotted spoon to transfer them straight into a bowl of iced water to stop the cooking process.
- Once cooled, remove the eggs from the water and place on kitchen paper to dry. Gently coat each one in the flour, then the beaten egg and finally the breadcrumbs. When almost ready to serve, deep-fry the eggs at 190 ̊C for 2-3 minutes until crispy and golden brown.
- Steam or sauté the vegetables until tender but still retaining some bite. Toss with half of the salad dressing while warm. Serve topped with the crispy eggs, with a shaving of Parmesan, if desired, and the remaining dressing on the side.
Per serving:873kcals, 48.2g fat (9.1g saturated), 84.7g carbs (18.4g sugars), 31.8g protein, 10.3g fibre, 1.175g sodium
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