John Myers
Mediterranean Salad with Breaded Eggs
The perfect mediterranean salad with breaded eggs recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggs
- 2 Pc. Eggs for breading
- 100 g Flour
- 100 g Whole grain breadcrumbs
- 200 g Iceberg lettuce
- 100 g Sheep cheese
- 10 Pc. Pickled olives, pitted
- 1 Pc. Paprika
- 100 g Cucumber
- 2 tbsp Extra virgin olive oil
- 2 tbsp Balsamic vinegar
- 50 g Parmesan
- Salt
- Pepper from the grinder
- 250 ml Oil for breading
- Boil the eggs first for 5 minutes and then let them cool in cold water. Then peel.
- Beat the two eggs, season with salt and pepper. Turn the eggs first in flour, then in the beaten egg and then in breadcrumbs. Heat the oil and fry the breaded eggs in it until the breading is crispy brown. It’s very quick, nothing has to be cooked through.
- Cut all the ingredients for the salad, season, drizzle with olive oil and balsamic vinegar and rub the Parmesan on top.
- Now carefully cut the breaded eggs crosswise with a sharp knife and place over the salad. If you like it, you can boil the eggs for just three minutes, then the yolk will run over the salad when you cut through it.
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