Instructions: Pass the eggs very carefully through the flour, egg and breadcrumbs and then set aside. Combine the garlic, creme fraiche, mustard and vinegar in a bowl, season and add a little hot water if too thick. Toss the beans and tomato with the dressing. Deep fry the eggs until golden. Put the salad on two plates, place an egg on top and drizzle some oil around the edge.

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