Soft boil the two eggs for three and a half to four minutes, depending on size. After cooking, refresh them in cold water immediately. It is important that the yolk is still liquid. Shell them and put them into the fridge and chill well. Place a small brioche or a couple of slices from a loaf in the food processor and process to breadcrumbs. Beat extra egg with salt and pepper. Roll cold eggs in flour, beaten egg then brioche crumbs. Do this twice with each egg. Set aside.
Plunge broccoli into boiling water for a couple of minutes. Drain and refresh in cold water. When cold, drain again.
Heat oil till very hot.
Meanwhile assemble mixed lettuce leaves, diced tomatoes, broccoli flowerets, and toasted pine nuts in individual serving bowls. Combine dressing ingredients and drizzle over salad.
Deep–fry the eggs until just golden, only a minute or so and place them in the centre of each salad. Serve immediately.
Notes
Lyndey’s Note: Brioche is a sweet bread. You could substitute fresh breadcrumbs if you chose.
