Spring Salad with Panko Eggs Recipe

Spring salad with panko eggs

  • serves 4
  • A little effort

This recipe for spring salad with panko breadcrumb eggs is a little effort but is a really versatile dish. Try it as a starter, brunch or lighter lunch


Make this spring salad with panko eggs for light meal. For another seasonal special, also try our spring salad with purple sprouting broccoli, peas and mozzarella.



  • salad greens a mix of lettuce, herbs and pea shoots
  • buttermilk 4 tbsp
  • white wine vinegar 1 tbsp
  • parmesan grated to make 2 tbsp
  • chives chopped to make 2 tbsp
  • streaky bacon 4 rashers, snipped into pieces
  • eggs 5, very fresh
  • oil for deep frying
  • flour
  • panko breadcrumbs


  • 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.

Nutritional Information

  • Kcals 381
  • Fat 21.5g
  • Saturates 5.7g
  • Carbs 23.8g
  • Sugars 1.9g
  • Fibre 1.6g
  • Protein 22.4g
  • Salt 1g