Crispy eggs with a summer salad

Method

• 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

Presentation

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