Warm egg salad with wild asparagus, olive and chilli
Item 1 of 1
- medium
- 4
- 25 minutes
Francesco Mazzei's warm egg salad recipe could be served either as a light lunch dish or savoury brunch, with both scrambled and soft-boiled eggs featuring alongside a plethora of Mediterranean ingredients – black olives, anchovies, and spicy dried red chillies. Extra crunch comes from crispy fried onion rings, while delicate wild asparagus spears form a tender backdrop.
First published in 2016
Ingredients
Metric
Imperial
Eggs
- 12 eggs
Wild asparagus, olives and chillies
- 200g of wild asparagus spears
- 100g of black olives, pitted
- 10 dried chillies
- 8 anchovy fillets
- mixed herbs, to garnish
- lemon zest, grated, to garnish
- salt
Crispy onion rings
- 1 onion, cut into rings
- 200ml of milk
- plain flour, for dusting
- vegetable oil, for deep-frying
SAVE RECIPE
Method
1
Bring a large pan of water to the boil over a medium heat. Gently lower 6 of the eggs into the water and cook for 6 minutes
- 6 eggs
2
Meanwhile, soak the onion rings in the milk for a few minutes as the eggs cook
- 1 onion, cut into rings
- 200ml of milk
3
Once the eggs have cooked, cool immediately in a bowl of iced water. Remove the shells and set aside until ready to serve
4
Preheat a deep-fryer with the oil
- vegetable oil, for deep-frying
5
Drain the soaked onion rings and liberally dust with plain flour to coat. Deep-fry in the hot oil until golden and crisp, draining any excess oil on kitchen paper
- plain flour, for dusting
6
Deep-fry the whole dried chillies in the hot oil for a few seconds, then leave to drain on kitchen paper. Sprinkle with a little salt and set aside
7
Bring a pan of salted water to the boil over a medium heat and briefly blanch the wild asparagus spears until just tender. Drain and refresh in iced water
- 200g of wild asparagus spears
- salt
8
Crack the remaining 6 eggs into a bowl and beat together. Place a non-stick pan over a medium-low heat and scramble the eggs, gently pouring the beaten eggs into the pan and keeping the mixture moving with a spatula as it cooks
- 6 eggs
9
To serve, divide the scrambled eggs evenly between serving plates. Halve the boiled eggs and add 3 halves to each plate before scattering over the olives, anchovies, asparagus, crispy onions and chillies. Garnish with some fresh herbs and a little grated lemon zest to serve
- 100g of black olives, pitted
- 8 anchovy fillets
- mixed herbs, to garnish
- lemon zest, grated, to garnish
First published in 2016
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