If you deep fry your salad is it still healthy?

I had a dinner party this weekend, and once again failed to take pictures. So you'll have to use your imagination a bit for this post. I've been trying a new strategy for dinner parties. I plan fewer courses (three or four) and I choose one item to be a showstopper, which is often something I've never made before. If I end up with extra prep time, as I have lately, I'll try to throw together an amuse bouche with whatever's lying around. Thus, the menu this weekend was:

Amuse bouche: Watermelon soup with ginger

Salad: Summer Salad with fried soft-boiled eggs

Main: Ratautouille

Dessert: Blueberry Clafoutis
Unless you studied those recipes, it will not be obvious that the salad was the most time-consuming (but amazing!) of those recipes. The salad was relatively straightforward: greens, nuts, apricots, and herbs. The dressing was quite nice (although infusing oil by cooking it with lemon zest was not worth the time). The egg that topped the salad, though, made it something worth remembering. It was a complex preparation. First, I soft-boiled the eggs and then chilled them. After peeling, they were double dipped in a crumb mixture, and then deep fried right before they were placed on the salad. I think it's the closest thing a vegetarian will ever get to a Scotch egg.

Everything else on the menu was made from a recipe I knew well. The clafoutis, a baked product that I only discovered last year, is so easy: fruit in a pie tin covered in a pancake-like batter and baked. It's so much easier than pie, but allows me the same opportunity for showcasing summer fruit. The only hitch is I can't figure out how to pronounce 'clafoutis'. Does someone out there speak French?