Photo: Anna Pelzer
Crispy eggs with a summer salad recipe
7 ingredients
10 min + 5 min
4 people
openrecipes
Mat Follas gets inventive with eggs. Serve your breadcrumb coated eggs with pan-fried peas, beans and a pinch of tarragon.
Estimated Nutrition (whole recipe, rough)
597
Calories
24g
Protein
7g
Fat
107g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bean | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 eggs
- 100 Japanese breadcrumbs (you can use normal breadcrumbs if you don’t have Japanese)
- g plain flour
- 100 peas
- g beans
- 100 sprigs of tarragon
- g bowl salad (enough salad leaves for 4 plates)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes