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, and 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.