• 5 Purely Organic eggs
  • 100g Japanese (Panko) breadcrumbs (you can use normal breadcrumbs if you don’t have Japanese)
  • 100g Plain flour
  • 100g peas
  • 100g beans
  • 2 sprigs of Tarragon
  • Enough salad leaves for 4 plates




  • Boil 4 Purely Organic eggs in a pan for 3 minutes (from fridge), or 2 minutes (from room temperature)
  • Remove from the pan. Gently tap the egg to crack the shell, and then place in cold water. After a few minutes in the cold water, peel the shell off (it should come off easily)
  • Roll the eggs in flour, then whisked egg, then Japanese breadcrumbs
  • Fry in vegetable oil at 180C for approx 1 minute until they are browned. You can either do this in a saucepan, or if in a frying pan, gently baste them with the hot oil and turn them every 20 seconds until they are browned and crispy
  • Pan fry the peas and beans with a pinch of finely chopped Tarragon


These eggs are crispy on the outside and soft on the inside. To serve: Scatter the plate with a selection of salad leaves, then the peas and beans. Slice the eggs in half and place on top

All our farms are small, local and family owned.
Our girls can roam, perch, eat, play and have dust baths as much as they desire over our organic land.
Sunday isn't complete without a good breakfast.

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egg box