Crispy Poached Eggs
Every once in a while I find the time to make myself something fun and indulgent. I have to warn you. This requires a few extra steps but it sure is worth it. I don't think this ones necessarily for the kiddos but definitely great for brunch with friends or just alone with a nice piece of buttery toast and a strong cup of coffee. This says Sunday morning to me. I had the fortunate break one Sunday when BOTH of the boys were still at a sleep over from the night before. Pumpkin and I sat in silence while I crunched away at this very different and delicious breakfast treat. Enjoy!
- 3-4 cups of bread crumbs (fresh or store bought)
- parsley, thyme, and rosemary are optional
- 3-4 whole eggs
- 1 quart canola oil for frying
Put 3-4 pieces of sliced bread into a food processor. Add a sprig of parsley, rosemary, and thyme. Finish it off with a sprinkle of salt and blend for 2-3 minutes, until it has a meal-like consistency.
Once that's done, pour the bread crumbs on a baking tray, and bake for 10-15 minutes. When they become dry and crunchy, remove them from the oven and let cool for 15 minutes.
Add a spritz of vinegar and pinch of salt to a small pot of boiling water.
Gently crack one egg at a time into the boiling water. Wait about 30 seconds for the whites of the egg to solidify, before adding an additional egg. Gently stir around each egg to prevent the eggs from clumping together. Poach for 4 minutes and remove. Let cool for about 10-15 minutes.
Dredge each cooled egg in flour, egg wash (1 egg w/splash of milk), and bread crumbs. Repeat this process again, to each egg. Let the double dredged eggs sit for 5-10 minutes.
Fill a sauce pan halfway up with canola oil, and bring heat to 350 degrees F.
Fry each egg for about 2-3 minutes, or until dark golden brown.
Let them cool on a dry paper towel for 3-4 minutes, and that's it. All that is left is to enjoy!