Fried egg salad

Directions

1. Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.

2. To make the Thai salad salad dressing, combine the minced garlic, chilies, lime juice, fish sauce, sugar and scallions. Allow the flavors to meld for 5 minutes.

3. In two small bowls, make a bed of cucumber. Slide the fried eggs onto the cucumbers. Two eggs per person.

4. When ready to eat, pour the sauce over the eggs. Don’t let it sit long or the eggs will get soggy.

5. Garnish with the fried shallots.

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