Friday, June 16, 2017

Almond Crusted Eggs on a Sage Flower Herb Salad

If nut encrusted eggs are not a thing yet, they should be.  How did something this good escape me all of these years?

Hard boiled eggs basically get the schnitzel making treatment here. They are dredged in flour, beaten egg, a breadcrumb crushed almond combo and then gently pan fried in olive oil. An extremely easy process with a fancy looking result. 

My new Favorite Circulon Ultimum 9.75-inch Skillet made this recipe a breeze.

An extra large sage plant in my country garden recently burst into beautiful purple flowers. The flowers have a lovely sage flavor and are a perfect addition to summer salads. 

To serve the almond encrusted eggs, I threw together a salad of spring greens, red onion rings topped with a scattering of miscellaneous chopped herbs and sage flowers.

You can substitute your favorite nut variety for the almonds. The salad is completely but to you but I recommend taking advantage of the best summer greens and herbs you can find. 

Almond Crusted Eggs on a 
Sage Flower Herb Salad
Prep Time: 15 minutes
Cook time: 7 minutes
Yield: 4 Servings
  • 9 large eggs
  • 4 cups mixed greens like spring mix
  • 1 red onion
  • 1 cup mixed herbs, sage flowers or edible flowers
  • 1/2 cup breadcrumbs
  • 6 tablespoons chopped raw almonds
  • 5 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Salad dressing of your choice

  • Hard boil 8 of the eggs for at least 7 minutes.
  • Rinse in cold water and peel.
  • Wash and pat dry the greens, herbs, and flowers.
  • Slice the red onion into rings
  • Lay the greens out on a platter, arrange the red onion rings on top. Scatter the herbs and sage blossoms over the top.
  • Lay out three small shallow plates. 
  • Beat the remaining egg and pour it out on one of the plates.
  • Mix together the breadcrumbs and chopped almonds and transfer them to the second plate. 
  • Whisk together the flour and add salt and pepper and transfer it to the third plate. 
  • Heat the olive oil in a frying pan over medium-high heat.
  • Place a layer of paper towels next to the stove. 
  • Roll the hard boiled eggs in the seasoned flour, then roll in the raw beaten egg, then in the breadcrumb/almond mixture. Place on a plate.
  • Place the coated eggs in the pan and fry for 2-3 minutes until crispy. 
  • Remove the eggs from the pan and place on the paper towels to drain. Gently blot off the excess oil.
  • Cut the crusted eggs in half and arrange on top of the prepared salad. Garnish with more herbs and flowers.
  • Serve with dressing on the side. 

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