Sides and Salads Recipes - Fried Egg Salad Recipe

Ingredients

• 15ml/1 tbsp groundnut (Peanut) oil

• 1 garlic clove, thinly sliced

• 4 eggs

• 2 shallots, thinly sliced

• 2 small fresh red chilies, seeded and thinly sliced

• 1/2 small cucumber, finely diced

• 1cm/1/2in piece fresh root ginger, peeled and grated

• juice of 2 limes

• 30ml/2 tbsp soy sauce

• 5ml/1 tsp caster (superfine) sugar

• small bunch coriander (cilantro)

• 1 bunch watercress, coarsely chopped

Serves 2

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Method:

1. Heat the oil in a frying pan. Add the garlic and cook over a low heat until it starts to turn golden. Crack in the eggs.

2. Break the yolks with a wooden spatula, then fry until the eggs are almost firm. Remove from the pan and set aside.

3. Mix the shallots, chilies, cucumber and ginger in a bowl. In a separate bowl, whisk the lime juice with the soy sauce and sugar. Pour this dressing over the vegetables and toss lightly.

4. Set aside a few coriander sprigs for the garnish. Chop the rest and add them to the salad. Toss it again.

5. Reserve a few watercress sprigs and arrange the remainder on two serving plates. Cut the fried eggs into slices and divide them between the watercress mounds.

6. Spoon the shallot mixture over them and serve, garnished with the reserved coriander and watercress.

Chilies and eggs may seem unlikely partners, but actually work very well together. The peppery flavor of the watercress makes it the perfect foundation for this tasty and unusual salad.

Variation: Chinese sausages, which taste a bit like pepperoni, would make a good addition to the salad if thinly sliced.