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
servingsIngredients
- 5 Eggs (soft boiled and peeled)
- 16 spears of Asparagus
- 1 punnet of Cherry Tomatoes (chopped into quarters)
- 1 Red Onion (peeled and finely diced)
- 12 slices of Sliced Chorizo
- 1 glug of Olive Oil
- 30 grams of Plain Flour
- 100 grams of Panko Breadcrumbs
- 1 pinch of Sea Salt (to taste)
- 2 cracks of Black Pepper (to season)
Method
- Dust the soft boiled eggs in flour then dip into a beaten egg then roll in the panko bread crumbs and set aside.
- 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.
- 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.
You need to login to add me to your cook book! Login here.
Email
Comments
You need to login to post comments! Login here.