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Preheat the oven to 160°C. Boil the 4 eggs in a large pan of water for 5 minutes, then immediately plunge into a bowl of iced water to stop them from cooking further. Carefully peel the eggs.
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Put the flour, beaten eggs and breadcrumbs in 3 separate shallow bowls. Coat the eggs in flour, then dip in the beaten egg and finally roll in the breadcrumbs to coat. Transfer to the fridge for 15 minutes then dip each egg in the beaten egg and roll in the breadcrumbs to give them a second coating.
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Meanwhile, place the pancetta between two non-stick baking trays, transfer to the oven and cook for 20 minutes until crisp. Drain on kitchen paper and set aside.
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Heat the oil to 180°C ready for deep-frying. Carefully lower the eggs into the hot oil and fry for 2-3 minutes until golden brown and crisp. Remove from the oil and drain on kitchen paper.
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For the salad, combine the shallot, olive oil, vinegar, mustard and tarragon in a bowl and season to taste. Separate the yellow endive leaves and drop into a bowl of iced water- this will make them extra crispy. Drain the leaves on kitchen paper then toss with the apple and some of the shallot vinaigrette. Divide the salad between serving plates and finish with pieces of the pancetta. Serve with a crispy egg and a drizzle more of the vinaigrette.
Credit: This recipe was created by Lisa Faulkner, made using Eggs for Soldiers – a Help for Heroes endorsed product that donates 15p from every pack sold to the charity. For more information on Lisa’s exclusive Eggs For Soldiers recipes visit the site here.