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Healthy video recipes from the Pronamel Kitchen

Loved the delicious recipes the chefs prepared at the Pronamel Kitchen? Or maybe you couldn't come along to the healthy cooking demonstrations at The Vitality Show? Either way, you don't want to miss out on these healthy video recipes.

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Deep-fried egg with crispy bacon and frizze salad

This crispy breakfast salad is tasty and rich… Perfect for those mornings when you need a reason to get out of bed!

Ingredients

For the crispy eggs: 5 free-range eggs
2 tbsp white wine vinegar
Salt and freshly ground black pepper
110g/4oz plain flour
200g/7oz fresh breadcrumbs
3 litres vegetable oil, for deep frying

For the shallot purée:
150g/5oz shallots (about 4 large shallots), finely chopped
2 garlic cloves, finely chopped
400ml red wine
salt and freshly ground black pepper

For the salad:
75g/3oz picked frisse lettuce
10g picked chervil leaves
50g goat cheese
4 rashers of streaky bacon
4 tbsp olive oil
1 tbsp sherry vinegar

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Method
1 For the crispy egg, bring a large pot of water to the boil. Add the vinegar and a pinch of salt. Set a bowl of ice water alongside.
2 Boil 4 of the eggs in the water for exactly 5 minutes, then remove from the pan using a slotted spoon and chill in the ice water.
3 Crack the remaining egg into a bowl. Whisk and add a pinch of salt and freshly ground black pepper.
4 Sprinkle the flour and breadcrumbs into two separate shallow dishes and season with salt and freshly ground black pepper.
5 Peel the cooled boiled eggs. Roll each one first in the flour, then dip it in the whisked egg, then roll it in the breadcrumbs until completely coated. Chill in the fridge.
6 Meanwhile, for the shallot purée, bring the shallots, garlic and red wine to a gentle simmer in pan. Simmer until the shallots are tender and the liquid has reduced.
7 Transfer the mixture to a food processor and blend to a smooth purée and season to taste.
8 Just before serving, heat the oil in a deep fat fryer to 180°C/350°F. Roll the chilled, coated eggs in more breadcrumbs, then deep-fry until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Sprinkle with salt.
Serving
To serve, place a spoonful of shallot purée into the centre of each of four serving plates. Dress the salad with chervil and the bacon lardons and add onto the puree and serve the egg on the top with the top cut off the egg to show the soft centre.

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Tip

Drink acidic drinks, for example soft and fizzy drinks, quickly. Don't swish them around or hold them for long periods in your mouth.

Use a straw angled towards the back of your mouth, away from your teeth, when drinking acidic drinks.

Drink acidic drinks quickly