Waxy eggs in coconut rusk coat on spinach salad with melted tomatoes and frisée

Name: Waxy eggs in coconut rusk coat on spinach salad with melted tomatoes and frisée
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 Eggs (size M); 3 Coconut rusk (à approx. 18 g); 200 g young spinach; 250 g Frisée salad; 1 collar Chives; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 250 g cherry tomatoes; 2-3 TABLESPOONS Flour; 1 l oil for frying; 7-10 Tbsp Chives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 Eggs (size M)
3 Coconut rusk (à approx. 18 g)
200 g young spinach
250 g Frisée salad
1 collar Chives
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
250 g cherry tomatoes
2-3 TABLESPOONS Flour
1 l oil for frying
7-10 Tbsp Chives

Directions

1
Boil 4 eggs in boiling water for 5-6 minutes. In the meantime break the rusks into pieces and grind them finely with the universal chopper. Clean and wash the salad. Pluck the hairdresser into bite-sized pieces.
2
Take out the eggs, quench with cold water, let them cool down a little. Wash the chives, dab dry and cut into fine rings. Season vinegar with salt, pepper and sugar, fold in 3 tbsp. oil, stir in chives.
3
Wash and halve the tomatoes. Peel the eggs. Beat 1 egg. Turn peeled eggs first in flour, then in egg and finally in coconut breading. Heat frying oil in a pot to approx. 175 °C. Bake in hot frying fat in portions for 1-2 minutes until golden brown.
4
Take out and drain on kitchen paper. Heat 1 tablespoon of oil in a frying pan, add the tomatoes and fry for about 3 minutes, turning. Season with salt, pepper and sugar. Mix salad, tomatoes and vinaigrette and arrange on plates.
5
Place 1 baked egg in the middle of each, cut off the egg cap, season the egg yolks with salt. Garnish with chives.