Baked Nut Eggs on Spring Salad

Ingredients

• 1 handful strawberry leaves
• 0.5 lemon (juice)
• 1 apple
• 1 tbsp honey
• Salt
• a pinch cayenne pepper
• 60 ml olive oil
• Salt
• Pepper (freshly ground)
• vegetable oil (for frying)
• edible flowers (for garnish; e.g., bugleweed, meadowfoam)

Instructions

1. 1.

   Cook 8 eggs in boiling water for about 7 minutes until soft‑set. Cool, peel, and set aside. Wash the herbs for the salad, dry by spinning, discard stems, and arrange on four plates. Slice bacon into strips and fry crisp in hot oil; drain on paper towels.

2. 2.

   For the dressing, rinse strawberry leaves, shake dry, and place in a tall glass. Add lemon juice. Wash the apple, quarter it, remove seeds, and dice. Combine with honey, salt, and cayenne pepper, then blend finely. Drizzle in olive oil and mix well. Season with salt to taste.

3. 3.

   Whisk the remaining two eggs in a shallow bowl. Sprinkle flour onto a deep plate. Spread breadcrumbs and almonds on another deep plate; mix with salt and pepper. First coat the eggs in flour, then dip in beaten egg, and finally roll in almond‑breadcrumb mixture. Fry in hot oil (≈170 °C) for 2–3 minutes until golden brown. Drain on paper towels and serve half on the salad if desired. Sprinkle bacon and edible flowers and drizzle with dressing.