Quick & Easy

Warm crisp egg salad with chips

Served with shoestring fries, this crisp salad with deep-fried eggs and hot sliced chilli makes a tasty, sophisticated lunch or light dinner.
Warm crisp egg salad with chips




1.In a small bowl, combine all dressing ingredients. Preheat oven to 180°C. Line an oven tray with baking paper.
2.Arrange shoestring fries on tray. Bake 15-20 minutes, following packet instructions, until crisp and golden.
3.Meanwhile, gently lower eggs into a saucepan of water. Bring to boil on high. Reduce heat to medium and simmer 3-4 minutes. Transfer to a bowl of iced water. Carefully peel eggs and pat dry.
4.Heat oil in a saucepan on medium, until a small cube of bread sizzles as soon as it is added. Gently lower eggs, one at time, into oil. Deep-fry 1 minute, until golden and crisp. Drain on a paper towel.
5.Arrange endive on plates. Top with halved eggs and drizzle with dressing. Serve with sliced chilli and fries.

If preferred, cook chips in hot oil, following packet instructions, in a second saucepan while cooking eggs. Drain well on paper towel. For a heartier meal, you can serve 2 eggs per person.


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