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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.

Read our guide on what are panko breadcrumbs and where to buy them for advice on purchasing this ingredient.

Ingredients

  • a mix of lettuce salad greens, herbs 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 bacon, snipped into pieces
  • 5 eggs, very fresh
  • for deep frying oil
  • flour
  • panko breadcrumbs

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.

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