Crispy eggs with cilantro and avocado salad

Step 1/4

• 4 eggs

• pot
• cooking spoon

Add water to a pot and bring to a boil. Add eggs to the pot, and cook for approx. 6 – 7 min., rinse under cold water afterwards and set aside.

Step 2/4

• 150 g baby spinach
• 50 g cilantro
• 1 avocado
• 2 tbsp toasted sesame oil
• 1 lime
• salt
• pepper

• 2 bowls
• fine grater
• citrus press
• rubber spatula
• cutting board
• knife

Wash spinach and cilantro and remove stems, if needed. Dry and set aside. Peel and dice avocado. Add avocado dices, spinach, and cilantro to a bowl. Zest and juice lime. Add toasted sesame oil, lime juice and zest, salt, and pepper to a bowl and stir well. Add dressing to the salad and toss to combine.

Step 3/4

• 1 egg
• 3 tbsp breadcrumbs
• 1 tsp sesame seeds

• 2 small bowls
• whisk

Crack remaining egg into a bowl and give it a quick beat. Add breadcrumbs together with sesame seeds to another bowl. Peel the cooked, cooled eggs and dredge in breadcrumb-sesame mixture, then in egg coating and in breadcrumbs once more.

Step 4/4

• 1 l vegetable oil for frying
• ½ tsp chili flakes
• salt
• pepper

• pot
• slotted spoon

Heat vegetable oil in a small pot. Carefully add coated eggs to the pot and fry, until golden brown and crispy. Remove with a slotted spoon. Serve salad and place fried eggs on top. Season with salt, pepper, and chili flakes to taste and enjoy!

Enjoy your meal!