A Little Brunch Item to Think About

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Make A Little Brunch Item to Think About

Instead of the everyday "cutesy" brunch item like baked eggs and cheese in a bell pepper, elevate your game and have your friends and family experience not only wonderfully delicious food, but food that is visually tantalizing as well.  This warm egg salad recipe could be served either as a light lunch dish or savory brunch dish, with both scrambled and soft-boiled eggs featuring alongside a plethora of Mediterranean ingredients, black olives, anchovies, and spicy dried red chillies. Extra crunch comes from crispy fried onion rings, while delicate wild asparagus spears form a tender backdrop.

Warm Egg Salad with Wild Asparagus, Olives and Chillies

Serves 4

Total time:  25 minutes.  The perfect prep time for a brunch item!

Eggs

12 eggs

Wild Asparagus, Olives and Chillies

8 oz of wild asparagus spears

4 oz of black olives, pitted

10 dried chillies

8 anchovy fillets

mixed herbs, to garnish

lemon zest, grated, to garnish

salt

Crispy Onion Rings

1 onion, cut into rings

7 oz of milk

plain flour, for dusting

vegetable oil, for deep-frying

Directions

Eggs

Bring a large pan of water to a boil over a medium heat. Gently lower 6 of the eggs into the water and cook for 6 minutes. It's important not to overcook the eggs resulting in a less than appetizing pale yellow center with a gray ring around the yolk.

Meanwhile, soak the onion rings in the milk for a few minutes as the eggs cook.

Once the eggs have cooked, cool immediately in a bowl of iced water. Remove the shells and set aside until ready to serve.

Onion Rings

Preheat a deep-fryer with the oil.

Drain the soaked onion rings and liberally dust with plain flour to coat. Deep-fry in the hot oil until golden and crisp, draining any excess oil on paper towels.

Chillies

Deep-fry the whole dried chillies in the hot oil for a few seconds, then let drain on paper towels. Sprinkle with a little salt and set aside.

Asparagus

Bring a pan of salted water to a boil over a medium heat and briefly blanch the wild asparagus spears until just tender. Drain and refresh in iced water.

Scrambled Eggs

Crack the remaining 6 eggs into a bowl and beat together.  Place a non-stick pan over a medium-low heat and scramble the eggs, gently pouring the beaten eggs into the pan and keeping the mixture moving with a spatula as it cooks.

To Serve

Divide the scrambled eggs evenly between 4 warmed dishes. Halve the boiled eggs and add 3 halves to each plate before scattering over the olives, anchovies, asparagus, crispy onions and chillies. Garnish with some fresh herbs and a little grated lemon zest to serve.

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