If you’re an egg lover, you will love crispy deep fried eggs, with the crispy outside and the hot runny yolk on the inside. It takes the humble poached egg to new elevations of textures. This recipe uses an artisan smoked ham served on a hot buttered toasted English muffin. A fantastic breakfast but equally makes a superb satisfying lunch.
Place a large pot of water on high heat and bring to a gentle simmer.
Add 2 tbs of vinegar to the simmering water.
For iced water, in a mixing bowl, add enough water to fill three quarters.
Add all the ice to the same bowl and keep aside.
Once your water in pot is simmering, create a slight whirlpool by giving it a light stir.
Crack an egg and gently add it by lowering it into the water (you can add four eggs at once) then cook for 2 minutes.
Once eggs have cooked, transfer immediately to the iced water to stop them cooking for at least 5 minutes.
Remove eggs from water, place them on a paper towel to absorb any water, refrigerate.
Get your flour, breadcrumbs ready for crumbing.
For eggwash, add two eggs in a bowl with a little salt and pepper and beat using a fork.
Add the canola oil to a saucepan and bring to 190ºC – 375ºF (quite hot).
Remove poached eggs from fridge, coat in flour, egg wash and breadcrumbs.
You need to double crumb it, so back in eggwash and breadcrumbs.
Using a utensil, place the egg in the hot oil and fry for 30 seconds.
Break or cut your muffins in half and toast golden brown. Butter the muffin generously.
Place the ham on top of muffin.
Remove egg and place on top of ham.
If adding Hollandaise sauce, add it to the ham.
You can prepare the eggs up to 1 day in advance, always refrigerate.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment