Crispy herb eggs on colourful salad

Name: Crispy herb eggs on colourful salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 9 Eggs (size M); 1 (approx. 125 g) small picking salad; 1 collar Radishes; 1 Breakfast cucumber; 1 collar Chives; 1/2 bunch Parsley; 3-4 Tbsp Breadcrumbs; 200 g Whole milk yoghurt; 2-3 TABLESPOONS Dijon mustard; 1 TABLESPOON White wine vinegar; 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Flour; 7-10 Tbsp Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

9 Eggs (size M)
1 (approx. 125 g) small picking salad
1 collar Radishes
1 Breakfast cucumber
1 collar Chives
1/2 bunch Parsley
3-4 Tbsp Breadcrumbs
200 g Whole milk yoghurt
2-3 TABLESPOONS Dijon mustard
1 TABLESPOON White wine vinegar
3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Flour
7-10 Tbsp Oil

Directions

1
Boil 8 eggs in boiling water for about 10 minutes. In the meantime clean and wash ##salad## and pluck into bite-sized pieces. Clean, wash and quarter the radishes. Wash ##cucumber## and cut into slices.
2
Wash the chives, dab dry and cut into fine rings, except for a little garnish. Wash parsley, dab dry, remove leaves and cut finely. Mix herbs and breadcrumbs.
3
Take out the eggs, quench with cold water, let them cool down a little. Mix yoghurt, mustard, vinegar and ##milk## with a whisk until smooth. Season with salt, pepper and sugar.
4
Peel the eggs. Beat an egg. Turn peeled eggs first in flour, then in egg and finally in herb breadcrumbs. Heat frying oil in a pot to approx. 175 °C. Bake the herb eggs in it in portions for 1-2 minutes until golden brown.
5
Take out and drain on kitchen paper. Mix salad, cucumber slices and radishes with the yoghurt-mustard sauce. Halve the eggs and arrange on plates with the salad. Garnish with chives.