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