Summer Salad With Apricots, Pistachios, And Almond Soft-Fried Eggs
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Have ready large bowl ice water
2
Bring medium pot salted water to boil
3
Gently add 8 eggs, cover, and return to boil
4
Lower heat to simmer and cook 6 minutes
5
Using slotted spoon, immediately transfer eggs to ice water to stop cooking
6
Let stand until cold, about 5 minutes, then carefully peel and set aside
7
In medium bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper
8
In second medium bowl, lightly beat together 2 tablespoons water and remaining 2 eggs
9
In third medium bowl, whisk together panko, ground almonds, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper
10
Roll 1 egg in flour mixture, shaking gently to remove any excess
11
Next, dip in beaten eggs, then roll in crumb mixture until completely coated
12
Again dip in egg and crumb mixtures, pressing coating to adhere
13
Repeat with remaining eggs, then transfer to large baking sheet and refrigerate at least 30 minutes or up to 4 hours
14
In large bowl, toss together the greens, herbs, 1/2 cup apricots, and 1/2 cup pistachios
15
In heavy, 2-quart saucepan over high heat, heat 3 inches oil until thermometer registers 350°F
16
Working in batches of 2 to 3, carefully add eggs and fry, turning over once, until golden brown, about 2 minutes per batch
17
Using slotted spoon, transfer to paper towels to drain
18
Drizzle vinaigrette over salad and toss to combine
19
Divide salad among 8 bowls
20
Scatter remaining apricots and pistachios over salads and top each bowl with 1 egg
21
Have ready large bowl ice water
22
Bring medium pot salted water to boil
23
Gently add 8 eggs, cover, and return to boil
24
Lower heat to simmer and cook 6 minutes
25
Using slotted spoon, immediately transfer eggs to ice water to stop cooking
26
Let stand until cold, about 5 minutes, then carefully peel and set aside
27
In medium bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper
28
In second medium bowl, lightly beat together 2 tablespoons water and remaining 2 eggs
29
In third medium bowl, whisk together panko, ground almonds, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper
30
Roll 1 egg in flour mixture, shaking gently to remove any excess
31
Next, dip in beaten eggs, then roll in crumb mixture until completely coated
32
Again dip in egg and crumb mixtures, pressing coating to adhere
33
Repeat with remaining eggs, then transfer to large baking sheet and refrigerate at least 30 minutes or up to 4 hours
34
In large bowl, toss together the greens, herbs, 1/2 cup apricots, and 1/2 cup pistachios
35
In heavy, 2-quart saucepan over high heat, heat 3 inches oil until thermometer registers 350°F
36
Working in batches of 2 to 3, carefully add eggs and fry, turning over once, until golden brown, about 2 minutes per batch
37
Using slotted spoon, transfer to paper towels to drain
38
Drizzle vinaigrette over salad and toss to combine
39
Divide salad among 8 bowls
40
Scatter remaining apricots and pistachios over salads and top each bowl with 1 egg