Almond Crusted Eggs

Hard-boiled eggs basically get the schnitzel-making treatment here. They are dredged in flour, beaten egg, breadcrumbs, and crushed almonds 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 Crusted eggs, I threw together a salad of spring greens, red onion rings, then topped it with a scattering of miscellaneous chopped herbs and sage flowers.

Here are some solid tips for making perfect hard-boiled eggs—easy to peel, bright yellow yolks, and no green rings:

Firstly, use Older Eggs
Fresh eggs are harder to peel. Eggs that are 7–10 days old work best.

If you only have fresh eggs, add ½ teaspoon baking soda to the boiling water to help loosen the shell.

Secondly, start with Hot Water (Boiling or Steaming)
Boiling method: Bring water to a boil before adding the eggs. Gently lower them in, using a spoon or strainer.

Steaming method: Steam over boiling water for 12–14 minutes. This is great for peeling!

Thirdly, timing is Everything, especially for these Almond Crusted Eggs
Medium eggs: 9–10 minutes

Large eggs: 10–12 minutes

Extra-large: 12–14 minutes

Use a timer. Overcooked eggs get that green/gray ring around the yolk.

Fourthly, ice Bath Immediately After Cooking
Transfer to an ice water bath for 5–10 minutes. This stops cooking and makes peeling way easier.

Fifthly, crack and Peel Under Water
Tap the egg gently all over, roll it to loosen the shell, then peel under running water or in the ice bath.

Of course, substitute your favorite nut variety for the almonds. The salad ingredients are completely up to you. However,  I recommend taking advantage of seasonal summer greens and herbs.

Print

Almond-Crusted Eggs on a  Sage Flower Herb Salad

Course Salad

Cuisine American

Keyword almond eggs, edible flowers, sage flowers, salads, summer salads

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Author Lora Wiley-Lennartz

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

1. Hard boil 8 of the eggs for at least 7 minutes.

2. Rinse in cold water and peel.

3. Wash and pat dry the greens, herbs, and flowers.

4. Slice the red onion into rings

5. Lay the greens out on a platter, and arrange the red onion rings on top. Scatter the herbs and sage blossoms over the top.

6. Lay out three small shallow plates.

7. Beat the remaining egg and pour it out on one of the plates.

8. Mix together the breadcrumbs and chopped almonds and transfer them to the second plate.

9. Whisk together the flour and add salt and pepper and transfer it to the third plate.

10. Heat the olive oil in a frying pan over medium-high heat.

11. Place a layer of paper towels next to the stove.

12. 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.

13. Place the coated eggs in the pan and fry for 2-3 minutes until crispy.

14. Remove the eggs from the pan and place on the paper towels to drain. Gently blot off the excess oil.

15. Cut the crusted eggs in half and arrange on top of the prepared salad. Garnish with more herbs and flowers.

16. Serve with dressing on the side.

So, do you like these Almond Crusted Eggs on a Sage Flower Herb Salad? Then also check out some of these other delicious recipes:

LOW-FAT RED VELVET CHOCOLATE CHIP ICE CREAM

CINNAMON SUGAR APPLE RINGS FRIED IN BEER BATTER

BLOODY FINGER DEVILED EGGS