Crispy Hen Eggs, Asparagus and tomato salsa

Egg and Soldiers? Try out this healthy twist on a classic!

20 - 25

minutes

10 - 12

minutes

4

servings

Ingredients

Method

  1. Dust the soft boiled eggs in flour then dip into a beaten egg then roll in the panko bread crumbs and set aside.

  2. Preheat a deep fat fryer or a pan of oil to 190C. Drop your eggs into the oil until they become golden brown, remove and place onto some kitchen paper to soak up any excess oil. Fill a large saucepan full of water and bring to the boil, season with salt and drop the asparagus spears in for 2 minutes.

  3. Mix the tomatoes and diced onion together, tear up the chorizo slices and mix them in too, add a glug of oil and a crack of black pepper. Serve the crispy eggs with some asparagus and salsa.

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