Method

• 1.
  To make the chive oil, place chives, oil and a pinch of salt flakes in a blender and whiz for 2 minutes or until smooth. Transfer to a small saucepan over high heat and heat until 100°C on a sugar thermometer. Strain oil through a sieve lined with muslin or a clean Chux cloth into a heatproof bowl. Set aside to cool (oil can be stored, chilled, for up to 10 days).

• 2.
  To toast breadcrumbs, heat extra oil in a frypan over high heat. Add breadcrumbs and cook, stirring regularly, for 3 minutes or until golden. Set aside.
• 3.
  Stir buttermilk, lime juice and 1/2 tsp salt flakes in a jug until combined.
• 4.
  Carefully place eggs in a saucepan of boiling water and cook for 6 1/2 minutes or until cooked to your liking. Drain and immediately transfer to a bowl of iced water. Peel once cool enough to handle.
• 5.
  Place lettuce on a serving platter and scatter with banana shallot. Chop eggs and place over lettuce. Scatter over breadcrumbs and drizzle with buttermilk mixture and chive oil to serve.