Spring salad with panko eggs
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- a mix of lettuce salad greensherbs and pea shoots
- 4 tbsp buttermilk
- 1 tbsp white wine vinegar
- grated to make 2 tbsp parmesan
- chopped to make 2 tbsp chives
- 4 rashers streaky baconsnipped into pieces
- 5 eggsvery fresh
- for deep frying oil
- flour
- panko breadcrumbs
Nutrition: per serving
- kcal381
- fat21.5g
- saturates5.7g
- carbs23.8g
- sugars1.9g
- fibre1.6g
- protein22.4g
- salt1g
Method
step 1
Tear the salad leaves up and put them in a bowl with the shoots. Whisk the buttermilk with the white wine vinegar, stir in the parmesan and chives, and season well. Fry the bacon and keep it warm.
step 2
Tip the flour and breadcrumbs into 2 separate bowls and lightly beat 1 egg in a third bowl. Fill a wok with 4cm oil and heat it while you cook the eggs, keeping an eye on it.
step 3
Poach 4 of the eggs in simmering water for 2-3 minutes until the whites are just set and holding their shape, then lift them out with a slotted spoon, trimming off any straggly bits. Coat the eggs in flour, then egg and crumbs.
step 4
Fry the eggs in the hot oil, for 1 minute on each side, until they’re golden. Dress the salad, divide it between 4 plates and put some bacon and a crispy egg onto each.
