Preparation tirme
less than 30 mins
Cooking time
less than 1
Serves
Serves 2
Ingredients
- 3 free-range eggs
- 50g/1¾oz plain flour
- 100g/3½oz Panko breadcrumbs
- vegetable oil, for deep-frying
- 500g/1lb 2oz frozen peas, defrosted
- ladle warm ham stock, from cooking or from a cube
- handful fresh peas
- 10 mangetout
- 300g/10½oz cooked ham hock, shredded
- 75g/2½oz pea shoots
- 2 fresh mint sprigs, leaves picked
- 25g/1oz Parmesan shavings
- 3 tbsp olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
Method
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Cook four eggs in a saucepan of boiling water for 4 minutes, until soft-boiled. Cool in cold water and carefully peel.
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Beat the remaining egg in a shallow bowl. Put the flour in a second shallow bowl and season. Put the breadcrumbs in a third shallow bowl. Roll each boiled egg in the flour, then the beaten egg, then the breadcrumbs.
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Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the vegetable oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the eggs for 3–4 minutes, until golden
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Meanwhile, blend the defrosted peas with the warm ham stock in a food processor. Pass the purée through a fine sieve. It should have the consistency of double cream.
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Blanch the fresh peas and mangetout in boiling water for 30 seconds. Drain and refresh under cold water.
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In a bowl, mix together the blanched peas and mangetout, ham, pea shoots, mint and Parmesan. Dress with the olive oil and a squeeze of lemon juice. Check the seasoning.
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To serve, spoon the pea purée into the bottom of four serving dishes. Pile on the ham salad and top with the crispy eggs.
