Warm Egg Salad Recipe - Great British Chefs

Francesco Mazzei's warm egg salad recipe could be served either as a light lunch dish or savoury brunch, 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.

Ingredients

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Eggs

12 eggs

Wild asparagus, olives and chillies

200g of wild asparagus spears
100g 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
200ml of milk
plain flour, for dusting
vegetable oil, for deep-frying

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Bring a large pan of water to the boil over a medium heat. Gently lower 6 of the eggs into the water and cook for 6 minutes

6 eggs

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

1 onion, cut into rings
200ml of milk

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

Preheat a deep-fryer with the oil

vegetable oil, for deep-frying

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 kitchen paper

plain flour, for dusting

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

10 dried chillies
salt

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

200g of wild asparagus spears
salt

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

6 eggs

To serve, divide the scrambled eggs evenly between serving plates. 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

100g of black olives, pitted
8 anchovy fillets
mixed herbs, to garnish
lemon zest, grated, to garnish

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Francesco Mazzei

Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.

Warm egg salad with wild asparagus, olive and chilli

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