Recipe

Warm crisp egg salad with chips

Served with shoestring fries, this crisp salad with deep-fried eggs and hot sliced chilli makes a tasty, sophisticated lunch or light dinner.

Apr 30, 2011 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Dressing
  • 1/2 cup egg mayonnaise
  • 2 tablespoon tomato relish
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
Warm crisp egg salad with chips
  • 500 gram frozen shoestring fries (about 1/2 packet)
  • 4 eggs
  • oil, for deep-frying
  • 1 bunch curly endive
  • 1 long red chilli, finely sliced

Method

Warm crisp egg salad with chips
  • 1
    In a small bowl, combine all dressing ingredients. Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    Arrange shoestring fries on tray. Bake 15-20 minutes, following packet instructions, until crisp and golden.
  • 3
    Meanwhile, gently lower eggs into a saucepan of water. Bring to boil on high. Reduce heat to medium and simmer 3-4 minutes. Transfer to a bowl of iced water. Carefully peel eggs and pat dry.
  • 4
    Heat oil in a saucepan on medium, until a small cube of bread sizzles as soon as it is added. Gently lower eggs, one at time, into oil. Deep-fry 1 minute, until golden and crisp. Drain on a paper towel.
  • 5
    Arrange endive on plates. Top with halved eggs and drizzle with dressing. Serve with sliced chilli and fries.

Notes

If preferred, cook chips in hot oil, following packet instructions, in a second saucepan while cooking eggs. Drain well on paper towel. For a heartier meal, you can serve 2 eggs per person.

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