John Myers
Almond Eggs on Spring Salad
The perfect almond eggs on spring salad recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 3 Discs Bacon
- 1 Egg
- 3 tbsp Flour
- 4 tbsp Breadcrumbs
- 3 tbsp Chopped almonds
- Salt and pepper
- 100 g Wild herbs Salad
- 1 tbsp Honey liquid
- 3 tbsp Olive oil
- 1 pinch Cayenne pepper
- 1 tbsp Balsamic cream
- 1 liter Oil
- 4 Cook the eggs in boiling water for about 3-5 minutes until soft, then rinse in cold water and peel.
- Drain the bacon in a frying pan until crispy. Remove from the pan and break up large pieces.
- In a deep plate, whisk the egg with salt and pepper. Mix the crumbs and almonds and place on a flat plate. Place the flour on a flat plate. First roll the boiled eggs in the flour, then pull them through the egg and finally bread them with almond crumbs. Heat the oil in a saucepan, put a small sieve in the saucepan and bake 1 egg after the other in the sieve for 2-3 minutes. Remove .
- For the dressing: finely puree honey, balsamic cream, salt and cayenne pepper. Mix in the oil. Arrange the wild herb salad with edible flowers on a plate, spread the pieces of bacon and eggs on top and serve drizzled with the dressing.
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