Cook the eggs in boiling water
for 6 mins, or longer if you prefer them
hard-boiled. Add the spring onions for
the final 3 mins of cooking. Remove and
run both under cold water. When cool
enough to handle, pat the spring onions
dry and peel the eggs.
Meanwhile, heat ½ tbsp of the oil in a
non-stick frying pan. Tip in breadcrumbs
and season. Fry for 3-4 mins until crisp
and golden, then set aside.
Toss the spring onions with the beans,
lemon juice, mustard, red onion, parsley,
remaining oil and lettuce. Season and
arrange halved boiled eggs on top. Sprinkle
with the crumbs and eat straight away.