Emily Watkins' Crispy egg, pea & gammon salad

Serves: 4


6 Clarence Court Old Cotswold Legbar Free Range Eggs
25g plain flour
50g panko crumbs
40ml white wine vinegar
Vegetable oil for deep frying

200g smoked gammon 
1 large sprig fresh mint, leaves only
90g pack fresh peas 
75g bag fresh pea shoots

Juice of 1 lemon
1 tbsp wholegrain mustard
½ tbsp clear honey
3 tbsp olive oil
Fresh mint leaves to garnish

For the crisp egg: bring a pan with 1 litre of water to the boil with the vinegar. Meanwhile, prepare an ice bath.


1. Poach 4 of the eggs in the simmering water and lightly beat the remaining eggs in a shallow bowl. Carefully lift the cooked, poached eggs out of the water and place in the ice bath to cool and then put on kitchen paper to dry.

2. Carefully ‘pane the poached eggs’. First dust the eggs with plain flour, then dip into the beaten eggs and finally place into the panko crumbs. Place the crumbed eggs aside until needed.

3. For the salad, blanch and refresh the fresh peas, and pop the peas out of their skins. Cut the gammon into pieces.Whisk together all the dressing ingredients. Place all the salad ingredients in a bowl and garnish with the dressing.

4. Finally, deep-fry the eggs in vegetable oil at 180ºC for 3-4 minutes until crispy. Then transfer onto kitchen paper to soak up any excess oil, then place the eggs on top of the salad. Garnish with the mint leaves should you wish.