4 eggs
2 slightly beaten egg whites
1/2 cup of biscuit flour
oil for frying
For the salad
1/3 cup of dried tomato cut into strips
1 1/2 cups of coarsely chopped red onion
1/2 teaspoon of ground cumin
1/4 cup of olive oil
2 tablespoons of lemon juice
Salt and black pepper, freshly ground to taste
2 cups of mache leaves
1 head of radicchio
1 small frisee lettuce
1 small Roman lettuce
4 eggs
2 slightly beaten egg whites
1/2 cup of biscuit flour
oil for frying
For the salad
1/3 cup of dried tomato cut into strips
1 1/2 cups of coarsely chopped red onion
1/2 teaspoon of ground cumin
1/4 cup of olive oil
2 tablespoons of lemon juice
Salt and black pepper, freshly ground to taste
2 cups of mache leaves
1 head of radicchio
1 small frisee lettuce
1 small Roman lettuce
In a large pot filled with plenty of water, place the eggs and bring to a boil
Cook for an additional 4 minutes, then remove from heat and let cool
Let it sit until the eggs are at room temperature, then peel them
Pass the egg whites through a fine-mesh sieve and then through the biscuit flour twice
In a large skillet with plenty of hot oil, fry the eggs one by one, turning gently and carefully to cook evenly on both sides
Drain on paper towels and reserve
Prepare the salad
In a large bowl, combine the dried tomato, red onion, cumin, olive oil, and lemon juice. Reserve
Season with salt and black pepper to taste
Arrange the mache leaves on a plate, drizzle with the dressing, and serve with the eggs.
