Eggs in a crispy coating

Name: Eggs in a crispy coating
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10 Eggs; 5 discs Toast; 4 Stem(s) Thyme; 1/2 bunch Parsley; 30 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small head iceberg lettuce; 1/2 (approx. 250 g) Cucumber; 250 g Tomatoes; 1 Onion; 3 TABLESPOONS Vinegar; 7-10 Tbsp Chili Flakes; 1 TEASPOON Honey; 2 TABLESPOONS Oil; 1 l Frying oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

10 Eggs
5 discs Toast
4 Stem(s) Thyme
1/2 bunch Parsley
30 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small head iceberg lettuce
1/2 (approx. 250 g) Cucumber
250 g Tomatoes
1 Onion
3 TABLESPOONS Vinegar
7-10 Tbsp Chili Flakes
1 TEASPOON Honey
2 TABLESPOONS Oil
1 l Frying oil

Directions

1
Boil 8 eggs for about 8 minutes, quench and peel. Remove the crusts from toast and grind finely in the universal chopper. Wash herbs, dab dry and chop finely. Mix breadcrumbs and herbs in a plate. Whisk 2 eggs in a deep plate.
2
Put the flour on a plate and season with salt and pepper. Clean and wash the salad and cut it into slices. Clean and peel the cucumber and cut or slice it thinly. Wash, clean and slice the tomatoes. Peel and finely chop onion. Mix vinegar, salt, pepper, chili flakes and honey. Fold in the oil. Mix the salad ingredients with the vinaigrette. Turn eggs first in flour, then in beaten egg and finally in bread and herb crumbs. Heat frying oil.
3
Fold in the oil. Mix the salad ingredients with the vinaigrette. Turn eggs first in flour, then in beaten egg and finally in bread and herb crumbs. Heat frying oil. Fry the eggs, if necessary in portions, until the breadcrumb coating is golden yellow. Arrange salad and eggs on plates. French fries taste good with it