Nut-crusted Eggs on Spring Greens
Ingredients
- For the dressing
- 1 handful Strawberry leaves
- ½ lemon (juice)
- 1 Apple
- 1 Tbsp honey
- salt
- 1 pinch cayenne pepper
- 60 milliliters olive oil
- Ingredients
- salt
- freshly ground peppers
- vegetable oil (for frying)
- Edible flowers (for garnish; z. B. comfrey, meadowfoam)
Preparation steps
Cook 8 eggs in boiling water until soft-cooked, about 7 minutes. Drain eggs, let cool and peel. For the salad, rinse greens, pat dry and arrange on serving plates. Cut bacon into strips, fry in oil until crisp and drain on paper towels.
For the dressing, rinse strawberry leaves, shake dry and place in blender container with lemon juice. Rinse, quarter and core apple and cut into pieces. Add apple, honey, salt and cayenne pepper to blender container and puree finely. Add oil to blender, mix well and season with salt.
Sprinkle flour into a shallow dish. Whisk remaining 2 eggs in a second shallow dish. Mix crumbs and almonds in a third shallow dish and season with salt and pepper. Roll soft-cooked eggs in flour, dip in whisked eggs and roll in crumb mixture to coat well. Heat oil in deep fryer to 170°C (approximately 350°F) and fry coated eggs until golden brown, 2-3 minutes. Drain eggs on paper towels. Cut eggs in half and arrange as desired on the salads. Sprinkle bacon and edible flowers over salads and serve with the dressing.
