Thai Fried Egg Salad

2 organic eggs

extra virgin olive oil

50g (2oz) chopped spring onion

2-4 ripe tomatoes, cut into quarters or eights depending on size

2 inside sticks of celery, thinly sliced

1/2 cucumber, halved, quartered and cut into chunks at an angle

3 tbsp, roughly chopped

flaky sea salt and freshly ground pepper

For the dressing

2 tbsp palm sugar

1 tbsp water

3 tbsp fish sauce

3 tbsp freshly squeezed lime juice

1 clove garlic, thinly sliced

1-2 bird chillies, thinly sliced

To serve:

coriander sprigs

flaky sea salt